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http://archive.org/details/annualreporto9723illl
TWENTY-THIRD ANNUAL REPORT
OF THE
Pinos...
State Dairymen’s Association
HELD AT
DE KALB, ILLINOIS
FEBRUARY 24, 25 AND 26, 1897.
COMPILED BY
J. H. MONRAD, Secretary
Stenographic Report by Mrs. R. Howard Kelly.
SPRINGFIELD, ILL.,
STATE REGISTER PUBLISHING HOUSE,
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LETTER OF TRANSMITTAL.
OFFICE OF SECRETARY,
ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
WINNETKA, Iut., 1897.
To His Hacellency J. R. Tanner, Governor of the State of Illinois:
I have the honor to submit the official report of the IIhL-
nois State Dairymen’s Association, containing the papers,
addresses and discussions at its twenthy-third annual meet-
ing, held at DeKalb, I1l., February 24-26, 1897.
Respectfully,
J. H. MONRAD,
1 57408
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LIST OF OFFICERS 1897.
President—
GEO. H. GURLER, DeKalb.
Vice President—
A. G JUDD, Dixon.
Directors—
JOHN STEWART, Elburn.
S. G. SOVERHILL, Tiskilwa.
R. R. MURPHY, Garden Plain.
GEO. H. GURLER, DeKalb.
A, G@ JUDD, Dixon.
GEO. REED, Herbert.
J. K. MILLER, Belleville.
Treasurer—
JOSH NEWMAN, Elgin.
Secretary—
J. H. MONRAD, Winnetka, Ill.
ae
re aes
Teh eh
ey
List of Members Haying Paid Their Dues
for 1897.
Alexander, C. B., Chicago, Ill., 4 Sher-
man st.
Artman, W. T., New York, 173 Cham-
bers st.
Bailey, O. J., Peoria, Il.
Bowen, H. L., Belvidere, {MIl.
Boesenberg, Geo., Lanark, Ill.
Bartlett, C. D., Bartlett, I11.
Bagley, R. F., Chicago, Ill., 225 Dear-
born st.
Boleum, C. W., ‘Wasco, Kane Co., Ill.
Blakeway, Mrs. E., Ridott, IIl.
Baldwin, G. H., Mendon, Ill.
Brundage, B. H., Red Oak, Ill., (Red
Oak Creamery Co).
Budd, J. S., Milibreek, Ill.
Bueler, Anton, Bemes, Will Co., Ill.
Blomfield, R. A., Mt. Sterling, Ill., (box
97).
Bote, Wm., Richmond, Ill.
Colvin, John, Kingston, Ill.
Cleveland, Will, Adeline, Ill.
Cutler, G. A., Belvidere, Ill.
Clark, G. E., Clare, Ill.
Chaffee, S. E., ‘Wasco, IIl.
Cheesman, James, 2112 ‘Michigan av.,
. Chicago, Ill.
Cox, C. T., Versailles, Il.
Clark, F. D., Fair Haven, Il.
Clark, W. S., Ancona, IIl.
Cairncross, A. D., Amboy, Ill.
boy Creamery).
(Am-
David, E. B., Aledo, Ill.
Duensing, Fred, Derinda, Ill.
Dieta Hy J. VW... Chicago, Til., .(Burl-
ington Route, corner Adams and
Fifth av).
Danielson, Peter, McConnell, Ill.
Allen, J. C., Rockford, Ill.
Anderson, H. J., Lake Mills, Wis.
AVeril., . He, Harmon. Tl
Buttimer, Thos., Rockford, Ill., (River-
side Creamery).
Blount, J., Byron, Il.
Bingham, A. M., Jessup, Iowa.
Bieth, Frank, Millsdale, Ill.
Beeds, Chas. Mrs., Chadwick, II].
Biddulf, J. R., Providence, Ill.
Bahlmann, Chas. Goodenow, I1l.
Barber, H. L., Davis Junction, Il.
Boyd, R. M., Racine, Wis.
Bates, R. M., Elgin, Ill.
Branch,H.F., Kingston, DeKalb Co., Ill.
Barber, A. L., Davis Junction, Ill.
Povd. John, 193 Randolph st., Chicago,
Bussinga, C. S., Franklin Grove, Il.
Crissey, N. O., Avon, II.
Carpenter, K. B., ‘Thomson, Ill., (York
Creamery).
Cornelinssen, Thomas, Huntley, Ill.
Clausen, H., Warrensburg, III.
Clapp, C., Sharon, Ill.
Case, J. A., Earlville, Ill.
Carr, J. W., Sheridan, III.
Colvin, J., Colvin Park, Ill.
Collyer, W. D., Chicago, Ill., 89 South
Water st.
Craig, R. B., Elgin, Ill.
Duell, H. R., Franks, DeKalb Co., IIl.
Doane, W. H., Tiskilwa, II.
Dorsey, Leon S., Moro, Madison Co.,
Ill.
Deugias, C. A., Sycamore, Ill.
R ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
E
Ertert, F. J., 22 5th av., Chicago, Ill. Elmore, °C. ., Sycamore, TM
Engel, B., 61 Washington st., Chicago, Hlgin Creamery Co., Ogden Building,
Tl. Chicago, Ill.
Kastman, H., Steward, Il.
F
Felver, Joseph, Batavia, Ill. Fleming, Wm., Alden, Ill.
Farmer, C. J., Elva, Ill. Footh, 8S. 'S., Richardson, Ill.
Fritchie, E., Tiskilwa, III.
G
Guild, M. ‘A., Lake Mills, Wis. Gylleck, Niels, Compton, Ill.
Gurler, Geo. H., DeKalb, Ill. Greene, S. F., 288 Park av., Aurora,
Gurles, C. H., DeKalb, Il. TH.
Gurler, H. B., DeKalb, U1. Gilbert, J. B., Sterling, Tl.
Gylleck, O., Compton, Ill. Gcod, Mrs .Frank E., Galva, II.
H
Hoisington, S. E., Kishwaukee, Ill. Hoppensteadt, Geo. W., Eagle Lake,
Hayes, W.'‘H. Somonauk, Ill. noile
Hansen, P. T., Somonauk, Ill. Heagle, Mrs. Ed., ‘Stillman Valley, IIl.
Borion, H. M., Ravenswood, Ill. Heise, H. S., Colvin Park, Ml.
Hansen, Harold, Rice Lake, Wis. ee aS pe: pp een: a
Hord, W. P., 137 Doane Place, Aurore, torsommer, . J., DIeese, ‘
Tll. Henry, H. O., Cordova, Ill.
Hoffman, A. E., DeKalb, Ill. Hostetter, W. R., Mt. Carroll, Il.
Hopkins, H. H., Hinckley, Ill. Harvey, L. P., Clare, Ill.
Hostetter, A. B., Mt. Carroll, Ill.
I
Iverson, Irving, Capron, Ill. Irene Creamery Co., Irene, Ill.
J
Johnston, F. P., Kalamazoo, Mich. Jacobson, J., 2616 Fifth ave., Chicago,
Judd, €. D.; Aurora, Il. Til.
Jones, F. L., Utica, N. Y. Judd, A. .G.,, Dixon, al
Jackson, W. H., Mt. Morris, Il. Jones, H. L., Geneva, II.
Johnson, Lovejoy, Stillman Valley, Il.
K
Kingsley, J. J., ‘Carlton, Ill. Kember, Chas., Serena, IIl.
Kueler, ©. El, Walton). il: Kugler, W. H., Harmon, Il.
Kelley, Frank, Leaf River, IIl.
L
Landis, W. L., Melrose Park, Ill. Lloyd, W. B., Glen Ellyn, Ill.
Larkin, Cy Hi... Hlein, Ll Lowell, C. S., Kaneville, Ill.
Lucas, O. J., Belvidere, Ill. Love, EF. C., DeKalb, I11. ’
Larson, Fred, northwest corner Ran- Littlefield, G. H., Savana, Ill., (Savana
dolph and Canal st., Chicago, Il. Creamery Co).
M
Moody, Geo. H., Richardson, Ill. Mallory, Grant, Freeport, III.
Moore, C. F., St. Clair, Mich. Mahr, J. C., New York, N. Y., 8 Har-
Mosher, W. J., Ontario, ‘Tl. rison st.
Matlock, hs i.) wor kavalle sit Monrad, J. H., Winnetka, Ml.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. )
Mackinnon, J. C., West Brooklyn, II.
Mann, W. H., Kaneville, Ill.
Maidens, F., New Lebanon, III.
Myers, O., Little Rock, Ill.
Mesny, J. B., Chicago, Tll., 209 South
Clinton st., Chicago, Ill. +
Maxwell, J. A., Manhattan, Ill., (Man-
hattan Co-op. Creamery Co).
Newman, John, Elgin, Ill.
Newman, Jos., Elgin, III.
Noble, E., Elva, Ill.
Post, A. F., Shaborne, II.
Periam, J., 526 Englewood ave.,
cago, Ill.
Petit, Peter, North Aurora, IIll., (North
Chi-
Reed, Geo., Belvidere, II.
Rogers, H. J., 826 S. Washington st.,
Peoria, Ill.
Rotermund, H. F., Bemes, Will Co., Ill.
Read, John, Lily Lake, III.
Seely, H., Yorkville, Ill.
Swaney, John, Clear Creek, Ill.
Seely, J. S., Oswego, Ill.
Stewart, John Elburn, Ill.
Schlimme, D. M., Elgin, Ill.
Snyder, S. L., Polo, Ill., (Polo Cream-
ery).
Soverhill, S. G., 'Tiskilwa, Ill.
Sally, A. G., Bonner, Ill.
Segar, J. W., Pecatonica, Ill.
Seely, Frank, Yorkville, III.
Scott, Mrs. H. A., Peoria, IIl.
Smith, W. S., Sandwich, Il.
Smith, B. B., ‘Belvidere, Ill.
Sorensen, Chris., Rockford, IIl.
Taylor, W. H., Stillman Valley, Ill.
Thurston, H. F., Ashland Block, Chi-
eago, III.
Werner, J. H., Lisle, Il.
Walden, W. E., Stillman Valley, Ill.
Wallace, Thos., Harper, Ill.
Waspi, John, Spring Grove, Ill.
Wilson, E. L., (Sec. Co-op. Creamery),
Manhattan, III.
Winter, A. C., Waterman, Ill.
Welford, R. G., Red ‘Bud, Til.
Woods, Mrs. 8S. H., Gardner, Ill.
Woods, Geo. B., Gardner, Ill.
Wendell, J. B., Shabona Grove, Ill.
Morris, C. P., Capron, Ill.
Miers, Aug., Red Bud, III.
Merritt, S. S., Henry, I.
McNeil, Wm., Prophetstown, Ill.
McDonough, L., Davis Junction, Ill.
Murphy, R. R., Garden Plain, Ml.
Miller, Jos. E., Belleville, Ill.
N
Nelson, P., Creston, IIil.
Nolting, A., Elgin, Ill.
Aurora Creamery).
Patton, R. A., Hanna, City, Ill.
Peck, C., 169 Ontario st., Chicago, Iil.
R
Richey, F. P., Victor, Ill.
Rickard, H. Y., DeKalb, IIl.
Reed, F. P., Herbert, I11.
Reed, F. A., Herbert, Ill.
Sawyer, J. Y., Ravenswood, IIil.
Shearer, A. J., 192 Front st., Aurora,
Til.
Sudendorf, EKd., Elgin, Ill.
Stachy, P. W., Glen Ellyn, Ill.
Spicer, J. G., Edelstein, Ill.
Spicer, C. W., Edelstein, Ill.
Schammel, C. A., 1443 Marquette Build-
ing, Chicago, Ill.
Sturgis, T. J.. (&. D. Moulton Co., 225
Dearborn st., Chicago, IIl.
Smith, L. W., Mantino,, Ill.
Simithe shin. Cortlamds INE.
Spies, L. A., St. Jacob, Ill.
Ai
Thompson, A. H., Hebron, Ill.
Tripp, Frank, Ravenswood, IIl.
Taulbee, F. M., Joslin, -Tll.
Ww
Westlake, M. H., Sycamore, III.
Wyman, B. F., Sycamore, Ill.
Waite, Hdmund, Sycamore, Ill.
Winton, W. W., 470 Old Colony Build-
ing, Chicago, Ill.
Wright, F. M., Mantino (ll.) Cream-
ery.
Whittemore, W. H., DeKalb, Ill.
White, J. E., Kingston, DeKalb Co.,
me
Waterman, Geo. E., Garden Prairie, Il.
10 JLLINOIS STATE DAIRYMEN’S ASSOCIATION.
Waterman, A. G., Belvidere, IIl. Wood, Tom, Princeton, Ill.
Wait, C. H., Belvidere, Ill. Wiltberger, iW. 'T., Carlton, Tl.
Wentworth, E. M., Marshalltown, Way, E. W., Glen Ellyn, Il.
: Iowa. ; West, E. C., Sycamore, II.
Wilson, D. W., Elgin, Il. Wilcox, (ty seve salle
Y
Young, F. L., Kaneville, Ill.
Z
Zendt, John, Sterling, I11. Zeller, Armand, Highland, 111.
JLLINOIS STATE DAIRYMEN’S ASSOCIATION. ie
BY-LAWS OF THE ILLINOIS DAIRYMEN’S
ASSOCIATION.
OFFICERS.
Section 1. The officers of this Association shall consist
of a President, Vice President, Secretary, Treasurer, and
Board of Directors, composed of seven members, of whom the
President and Vice President of the Association shall be
members and the President ex-officio Chairman.
DUTIES OF PRESIDENT.
Sec. 2. The President shall preside at the meetings of
the Association and of the Board of Directors. It shall be his
duty, together with the Secretary and Board of Directors, to
arrange a program and order of business for each regular an-
nual meeting of the Association. He shall have power to call
special meetings of the Association and of the Board of Direc-
tors, and upon the written request of five members of the As-
sociation it shall be his duty to call such special meetings.
It shall be his further duty to call on the State Auditor of
Public Accounts for his warrant on the State Treasurer, for
the annual sum appropriated by the Legislature for the use
of this Association, present the warrant to the Treasurer for
payment, and on receiving the money, receipt for the same,
which he shall pay over to the Treasurer of the Association,
taking his receipt therefor.
DUTIES OF THE VICE-PRESIDENT.
Sec. 3. In the absence of the President his duties shall
devolve upon the Vice-President.
12 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
DUTIES OF THE SECRETARY.
Sec. 4. The Secretary shall record the proceedings of the
Association and of the Board of Directors. He shall keep a
list of the members, collect all the moneys due the Associa-
tion (other than the legislative appropriations), and shall re-
cord the amount, with the name and postoffice address of the
person so paying, in a book to be kept for that purpose. He
shall pay over all such moneys to the Treasurer, taking his
receipt therefor. It shall also be his duty to assist in making
the program for the annual meeting and at the close of the
said meeting compile and prepare for publication all papers,
essays, discussions, and other matter worthy of publication,
at the earliest day possible, and shall perform such other
duties pertaining to his office as shall be necessary.
DUTIES OF THE TREASURER.
Sec. 5. The Treasurer shall, before entering on the duties
of his office, give a good and sufficient bond to the Directors
of the Association, with one or more sureties, to be approved
by the Board of Directors, which bond shall be conditioned
for a faithful performance of the duties of his office. He shal]
account to the Association for all moneys received by him by
virtue of said office and pay over the same as he shall be
directed by the Board of Directors. No money shall be paid
out by the Treasurer except upon an order from the Board,
signed by the President and countersigned by the Secretary.
The books of account of the Treasurer shall at all times be
open to the inspection of the members of the Board of Direc-
tors, and he shall, at the expiration of his term of office, make
a report to the Association of the condition of its finances,
and deliver to his successor the books of account, together
with all moneys and other property of the Association in his
possession or custody. ;
DUTIES OF THE BOARD OF DIRECTORS.
Sec. 6. The Board of Directors shall have the general
management and control of the property and affairs of the
Association, subject to the By-Laws.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 13
Four members of the Board shall constitute a quorum to
do business.
The Board of Directors may adopt such rules and regula-
tions as they shall deem advisable for their government, and
may appoint such committees as they shall consider desirable.
They shall also make a biennial report to the Governor
of the State of the expenditure of the money appropriated to
the Association by the Legislature.
It shall be their further duty to decide the location, fix
the date and procure the place for holding the annual meet-
ings of the Association, and arrange the program and order
of business for the same.
ELECTION OF OFFICERS.
Sec. 7. The President, Vice-President and Board of
Directors shall be elected annually by ballot at the first an-
nual meeting of the Association.
The Treasurer and Secretary shall be elected by the
Board of Directors.
The officers of the Association shall retain their offices
until their successors are chosen and qualify.
A plurality vote shall elect.
Vacancies occurring shall be filled by the Board of Direc-
tors until the following annual election.
MEMBERSHIP.
Sec. 8. Any person may become a member of this Asse-
ciation by paying to the Treasurer such membership fee as
shall from time to time be prescribed by the Board of Direc-
tors.
QUORUM.
Sec. 9. Seven members of the Association shall consti-
tute a quorum for the transaction of business, but a less num-
ber may adjourn.
14 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
ANNUAL ASSESSMENT.
Sec. 10. One month prior to the annual meeting in each
year the Board of Directors shall fix the amount, if any,
which may be necessary. to be paid by each member of the
Association as an annual due. |
Notice of such action must be sent to each member within
ten days thereafter, and no member in default in payment
thereof shall be entitled to the privileges of the Association.
AMENDMENT OF BY-LAWS.
Sec. 11. These by-laws may be amended at any annual
meeting by a vote of not less than two-thirds of the members
present. Notice of the proposed amendment must be given
in writing, and at a public meeting of the Association, at
least one day before any action can be taken thereon.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. L
Ou
ine Dairy Industry of Illinois.
It is customary that the Secretary of our Association
give a review of the industry which it represents, with a
statistical estimation of its extent.
Tt has also been customary to try in every way to make
the result as large as possible, basing it on the various statis-
tical returns combined with a considerable amount of addi-
tional “guessing.”
I regret to say that when I attempted to collect and re-
vise the figures hitherto given I found myself greatly at vari-
ance with the result, as, for instance, of Mr. D. W. Willson,
who compiled the estimate for my predecessor in last year’s
report. In order to show the enormous variation of estimates,
IT quote first of all from the statistical report of Illinois State
Board of Agriculture, December, 1896. As Dairy Cows we
find tabulated 617,515, valued on an average of $32.00 per
head, or $19,829,860. This was for 1896, but for 1890 it was
738,084, aS against the U. S. census for that year makes the
number of Milch Cows 1,087,886!
The State Board estimates the sales of dairy products
for 1896 at 16,332,425 pounds of butter, 1,914,120 pounds of
cheese, 109,108,406 gallons of milk and 912,190 gallons of
eream, valued in all at $15,785,345. To this should, of course,
be added, the value of the home consumption on the farm.
16 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Mr. Willson estimated the number of milch cows in Illi-
nois for 1895 at 2,000,000, returning on an average $30.00 per
head, or $60,000,000.
When attempting last year to gather reliable information
from several Western States for the Dairy Division of the
U. 8S. Agricultural Department, I found it impossible to get
at any reliable result by working on the same line as does
the State Board of Agriculture; that is, estimating the sales
of the various milk products.
For this reason I fell back on the reports received, partly
from private dairymen, partly from estimates given by
creamery men and came to the conclusion that the average
milk yield per cow for all sections of Illinois could not be
placed above 3,550 pounds. In placing a value on this milk,
I claim we have no more right to use the prices, when peddled
out or made into butter or cheese, than we would have to
credit the wheat crop at the value of flour.
The higher price obtained by milk peddling should be
credited to the horse and man delivering it, and the manufac-
turing of it into butter or cheese to the creamery or the
farmer’s wife. :
Without discussing the advisability of swelling the dairy
income by adding the manufacturing and retailing profit, I
have arrived at the conclusion that a more correct estimate
is obtained by using the cow census, estimating the average
yield and basing the milk value on the averages prices paid
by the creameries in the State.
Thus I came to the result reported to the Agricultural
Department for 1895, 1,087,886 milch cows, with an average
yield of 3,550 pounds, at 73 cents per 100 pounds, or $25.91 per
cow, aggregating $28,192,565.69. But comparing the butter
prices for 1896 with those of 1895, we must certainly lower
the average creamery value of the milk to 65 cents per 100
pounds, making $23.08 per cow or aggregating $25,108,408.88. .
Though some factories from Wisconsin are represented on
the Elgin Board of Trade, it is of interest to quote from the
Secretary, Mr. T. S. Taylor’s report, for 1896.
TLLINOIS STATE DAIRYMEN’S ASSOCIATION.
He reports the sale of 38,633,249 pounds of butter
7,278,977 pounds of cheese, aggregating $7,336,088.18.
WEEKLY PRICES BUTTER, ELGIN BOARD OF TRADE, 1896.
EVD OGG: neon ae 23 2316
Pe ey oes Sie 2216 23
DIREC ey eae ea 144g 20
PURO T a (ee ln a 20
Monthly average 21 3-5c
MCD seas ccs ket clad bos sre's 20
Berl eae Fetes ibe 2 ay 18 1814
SAD UE a SO a 19
(AS a ee 20 21
Monthly average 19 3-10¢
Else D1 el) A Seat ean 21 22
OPP Ne oi et cles 21
SOT LE Blass Aaa a 21
Oc EBS, a aes aleaeiee 21
ler Oak } 20
Monthly average 2le
ANSON G aes etn ae SpA ae 18
Oe ee es: 7
Me OD Oe aa Oe ogee 14 15
SPAN ero. o's 6 14 i)
Monthly average 154sc.
LAC GAS haere 516
OT i eae eee 1544 16
NS Mee: ks Lah N,v 1544
“ONE Ces eee a 15 16
Monthly average 15 3-5c.
PUR feet eee Gane sas 1514
Oo Oe ae ee eae 15 1514
Be Led 14% Td
By ee lasing 14 15
CARLOS GAS ap 144g 15
Monthly average 14 4-éc.
LT
and
MPU DVe Ola aie ares Geigy ahs tee 14% 15
Pe One SAGA ge auton 15
ORO ts Ut eT, 14144 15
SEH OL IEE A a Be 14 15
Monthly average 14 7-10ce.
Aug, 3 BPR anita ie MOR eS 144, 1444
IOS o a eats manner a 15 151g
MG itis hs Bae aa 17
CHF a ae i eve vA 17
SramanestL ect a cus UN cea 16 17
Monthly average 15 9-10c
Seno tatdhetl acre loll sine s 15 16
Gia ARO Malo ce sothrs athe censors 15
ie MoM Smet Aun etna 15
Che los areas OAS DMN AIS 1514
Monthly average 15 3 10¢
Octane Soc Rate eee 1616
Ser later oh Na rales 20
sietan iia. fe! rec eeyaeR 20
SORA seal a a al! aa pha 19 20
Monthly average 19 1-10e
INOIVER AS ee cbs mess os 18 14
Sede O eager hon. grune natal 181g 19
a RCOR read tate cet PR: 20 201
TORN ates Cr Aa eer 21 22
SeroWnreeuae Mumis helenae 23 2314
Monthly average 20 1-10c.
WDCC ie hemi stinks bas 24 2416
pie PA a Sak st aed 20 20144
Pres ve ae RnR Ae 20 21
PERT OO Roe ccs anh: 2014
Monthly average 21 g ae.
MONTHLY AVERAGE FOR ELEVEN YEARS.
YEAR. | Jan. | Feb. | Mar, jApril.| May.
|
1896. .. 212 |1958,|21 [15% |152
T9652 2 23,9,|22% |188 |192 |172
TSOA ees 24% |261 |214 (162 |164
ASO es 314 |273 (273 |298 /23
1892. .. (80 |291 |284 |228 119
Heo ee oo.) 263 |27L (312 |254 |22
HSIOP 274 (27 |242 (18% 1164
PESO cok 261 |291 |264 |242 )164
WSSS oc 322 |29 (291 |254 |223
ABST Ls 312 29% )381 /24.3,|202
PISS ie eccu! B27 (8d) jolt 262 (17
9
| Yearly
Tune, July. Aug. a. Oot | Nov. | De, | ony,
144 |14.,7,/15,9,115,% 1925/20, 212 | 17,9,
174 |172'|20,,/214 22° 1223 le43 | 20-7
17° |178 [234/242 [o24 [oa [938 | o's
198 [20 [23% l262 [283 |26 [273 | 26
188 [203 [234 [25° ja62 [304 [30 | 252
178 |173 [218 [95 804 [28 [osx | 252,
15/164 [218 [23 |243 jo78 loge | 931
16} |154 |188 [224 [23% [254 lo74 | 29%
19: /19.,19% [234 l958 (32% [33.41 26%
184 204 268 234 la44 291 |g9.8| O52
16 [18% |212 [25% |27% [278 [304 | 258
18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
DOES IT PAY?
I have no doubt but what the above average result will
raise the question, “Does it pay?” and that is just my object.
Without stating it as a fact, I venture to say that at the
prevailing low prices for farm produce, a cow may be carried
through for that amount ($23.08), and possibly for less. If
we remember that the above result is the “average” resuit
on the farms for the whole State, it seems evident that there
must be many farms working at a heavy loss, and if we go
still further and remember that the averages of the farms
are obtained from the average of the individual cows, it is yet
more evident that there are cows—and lots of them—whose
speedy demise would prove a regular bonanza for the owner!
The question is, which are the cows? How many of the
Illinois farmers can tell us at our next convention, not only
what this or that cow has done for a week, a month or a year,
but what each and every one of the cows (heifers included),
have given during the year 1897?
How many farmers are able to give even an approxi-
mately correct estimate of the cost of feeding a cow?
Tf this Association had the means, I would urge the en
couragement of testing the cows, either in the shape of pre-
miums to those farmers who were willing to keep a record,
subject to supervision of the Secretary, or as a substantial
bonus to those farmers who would form a Test Association.
Such Associations have been established in Denmark,
where ten or twelve neighboring farmers joined for a period
of five years and hired a young man to do the testing and
keep the records. The value of this has been demonstrated
by the report for 1896 of one Association where it was shown
that in thirteen herds, aggregating 200 cows, the cost of pro-
ducing one pound of butter varied from 15.1 cents up to 78.5
cents.
In another the variation was from 15.2 up to 30.8 cents per
pound, and if these variations are found in Denmark, where
trade has been kept of the milk yields for the last twenty
years, how many of our farmers dare assert that they do not
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. _ 19
feed and milk some of their cows at a dead loss? If our As-
sociation could secure the organization of only one such Test
Association, we should have done more good than we can
hope to do with a half a dozen conventions. The need of the
farmers in these days of low prices is a business system.
In connection with such Testing Associations it is desir-
able to have a breeding association, securing a few good bulls
for the service only of the best cows.
CREAMERIES AND CHEESE FACTORIES.
It is very difficult to get at the correct number of cream-
eries and cheese factories in the State, without a special cen-
sus for which we have no funds.
The number has been given as exceeding 800 somewhat,
but I have been unable to locate more than 580 creameries
and 40 cheese factories.
The co-operative system is gaining ground, though as yet
the individual creamery is in the lead. There is plenty of
room for improvement in the buildings and their manage-
ment. Lack of a cool room in which to work the butter and
a general lack of control of the temperature being the weakest
points.
It is to be hoped that the owners will make up their
minds to attend to this, even if the first cost may frighten
them.
Unless individual creamery men keep in view all the
time the interest of their patrons, the co-operative plan is sure
to gain in spite of their enormous losses owing to ignorance
and lack of true co-operation.
It is, however, too much to ask an individual to risk the
heavy investment of a creamery built as it ought to be built
and it seems to me that the solution of the problem lies in
the building of first-class creameries by the farmers who may
then find it more to their advantage to rent them to creamery
men who are thoroughly posted in the business. The cream-
ery system has come to stay and it is safe for the farmers to
invest in as good buildings as for court houses and other per-
manent institutions.
20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
The cheese business ought to look up now. We have se-
cured the honest sale of “filled” cheese. Manufacturers and
wholesalers but seldom sold them fraudulently; it was the re-
tailer whe did the dirty work and got the main profit.
Up to July, 1897, only five factories had taken license,
and they all let them expire presumably to renew them in the
fall, when its manufacture is more profitable. Only one re-
tailer took out license in Chicago, showing that the bulk was
for export.
There is no reason why we should not make as good full
cream cheese as any State, though the handicap of an evil
reputation will remain for years to come.
The skim cheese make has, of course, been increased,
and cheese from milk with one to one and a half pounds of
butter fat, is taking the place of the filled cheese and is neariy
as detrimental to the cheese consumption, as it is being
palmed off by retailers as full cream.
Only by making an honest. slow curing, full cream cheese,
from clean milk, can we hope to increase the cheese consump-
tion and sales.
PRIVATH DAIRYING.
A large quantity of milk is yet made up in private dairies,
notably in the central part of the State, where dairying is
looked upon as a side issue, like the poultry.
While the creameries ought to be able to help them-
selves in the race for improved methods, the private dairy-
men and milk producers need some help, and it may be well
for our Association to consider the best means. The use of
hand separators is gaining ground steadily.
DAIRY EDUCATION.
It is to be regretted that the State of Illinois is so far
behind her sister states in the facilities for Dairy Education,
and hardly boasts an apology for a dairy school.
Much as a good dairy school is needed, however, it may
be a question whether more practical good cannot be dong
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 21
in other ways, such as by a traveling dairy school, dairy lectur-
ers at Farmers’ Institutes and financial assistance to those
who organize the Test Associations referred to above. We
have large institutions in our State, built and maintained by
privete philanthropy, turning out doctors, lawyers, ministers,
etc., by the thousands into these overcrowded fields, while
none of these private benefactors seem to have thought of
helping the farmers.
What we need is less education from the farm, and more to
the farm. Who will be the first philanthropists to turn a
part of their donations in this direction?
STATE DAIRY COMMISSIONER.
Thanks to the energy of Mr. Knight, Secretary of the
National Dairy Union, and other champions of the dairy inter-
est, we now have an anti-color law, but no machinery to en-
force it. |
We need a Dairy Commissioner, with at least two assist-
ants and sufficient funds. These men should not be appointed
by politicians, but they should be experts in dairying, so that
they may employ their time not only in preventing the fraud-
ulent sale of oleomargarine and filled cheese, but also in pro-
moting better dairying.
They should pour oil in the educational lamp which we
all hope to see lit for the dairymen of Illinois.
But—if we are to hope for help, be it from the State or
from private philanthropy, we must be willing to help our-
selves, and I appeal to all those who read this volume to be-
come members (if not already so), and send in their member-
ship fee of $1.00.
J. H. MONRAD,
Secretary.
22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
sopROCEE DINGS
OF THE
TWENTY-THIRD ANNUAL MEETING
OF THE
Illinois State Dairymen’s Association
HELD AT
DeKalb, Ilflinois, February 24, 25, 26, 1897.
[Stenographic Report by Mrs. R. Howard Kelly, Chicago. |
In the absence of the President, George W. Gurler, on
account of illness, on motion of Mr. Soverhill, duly seconded,
ex-President H. B. Gurler, of De Kalb, was elected Chairman,
to preside over the session of this meeting.
PRAYER.
REV. A. W. FULLER.
Almighty God, our Heavenly Father, we thank thee for
this day, for this another day from three from whom cometh
every good and perfect gift; for the light that shines upon
the earth; for the possession of bodily and mental powers;
for the life that is around us with all its beauties. We praise
thee, O Lord, for the manifestations of thy power in the
heavens and in the earth, and in all that in them is, and that
they mercy is over all thy works, touching our lives at all
peints. We make acknowledgment, O Lord, that in thee we
live and move and have our being; thou hast made our hands,
our eyes and all that we possess, and thou hast prepared for
our hands labor and fields and homes and streets and fac-
tories; thou hast provided all these things in thy love and
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 23
foresight. We make acknowledgment to thee this morning,
as we are assembled here, a body of men whom thou hast
entrusted some portion of earthly inheritance. We make
acknowledgment that from thee come our highest temporal]
and spiritual interests. We pray thee, O Lord, that thy
blessing may rest upon these men as they gather here to con.
sider those things that pertain to worldly prosperity, and we
pray that thou will give unto them wisdom. We thank thee
for the gales of spring, for the sun of summer days, for the
ripening of autumn time, whereby our garners are filled with
dchght and gladness. We pray that thy blessing may abide
upon every member of this convention, those here and those
not present. Grant unto its President health and strength for
the activities of life. Grant to lead us all in the way everlast-
ing and help us to mix in with all the affairs of this life the
thought of thy love, the constant presence of our Lord and
Master, Jesus Chist. elp us to use the things committed
unto us to thy glory that we may be good and faithful stew-
ards, and when thou hast done with us here, grant that we
may so have lived in thy service, that we may receive at thy -
hands abundant inheritance into the everlasting kingdom.
We ask, in Jesus’ name. Amen.
GREETING OF THE PRESIDENT TO THE DATIRYMEN
| OF ILLINOIS.*
I regret very niuch not to have been able to attend our
annual meeting held at De Kalb, February 24-26, 1897. Sick-
ness prevented me from so doing. Many of the members
called on me at my home, and the aniversal report was that
a good meeting was in progress with a large attendance.
The liberal premiums offered by the Association brought
out a large amount of butter of good quality. The exhibit of
cheese was not large, but the quality was exceedingly fine.
The creamery supply, butter color, salt, etc., exhibit was
much larger than usual and attracted attention.
* Written after his recovery, July 1.
24 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
With such able instructors on the prvugram as Prof.
Davenport and Gurler, of Illinois, Hecker, of Minnesota,
Farrington, of Wisconsin, and other able speakers, the in-
formation that was received there from such able men—
men not only of State, but National reputation. Men who
have spent years in experimenting and made a life-long
study of dairying, should be appreciated by the average
dairyman who has not time to work out all the knotty
problems connected with successful dairying. We must have
leaders in the dairy business the same as in other branches
of industry. I am satisfied that there are many dairymen
who would obtain more real valuable information about
dairying at our meeting this year than they would learn on
their farms in a life-time. It is to be regretted that the aver-
age farmer does not read more dairy papers and appreciate
Farmers’ Institutes and dairy conventions and take the time
to attend them, when they are held within their reach. I do
not consider it absolutely necessary for a dairyman to he
what the world would cail an educated man, but to be suc-
cessful in dairying, he should be educated in that line of busi-
ness.
The low price of milk, butter, cheese, etc., at the present
time does not afford the average dairyman all the luxuries of
the season. At the same time I think I am safe in saying
that the dairy industry has suffered less during the depres-
sion in prices of the last few years than any other branch si
farming.
The time has past when a dairymen can successfully fol-
low the steps of his father. We live in an age of progression
and dairymen, as well as business men, must keep pace with
the times if they wish to make money.
Tt was not the intent of the Secretary to have any long
spun theories on the program, but plain practical ideas that
would interest and instruct the dairymen and creamery man.
This meeting was for them.
The Northern part of Illinois iS particularly adopted to
dairying and makes the price of butter for the United States.
We are driving the band wagon—our sister States may be
erasping for the lines and whip. It behooves us to lead the
procession in the art of butter making that we may maintain
GEORGE H. GURLER,
PRESIDENT ILLINOIS DAIRYMEN’S ASSOCIATION.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ai
the reputation we have established in this country for our
butter. We hear it talked of by cranks and others that there
will be an over-production of butter. What will be done with
it? There has always been a market for all of the finest
grades of butter. The people have their tastes cultivated
up to a high standard. The very best is none too good.
The steps that our Secretary of Agricultural, Hon. James
Wilson, has taken toward finding a market in Great Britain
for our butter is a commendable one.
I think the cause of our partial failure to market our but-
ter in the old country has been on account of the quality of
the goods shipped there. We have had a home demand for
all of our finest butter at a higher price than could be realized
for it to ship abroad. The time has come when more of our
butter is made in the creameries; will have more fine butter
than formerly and will want an outlet for it across the water.
It is my opinion that we should cater to that trade whenever
our market is low enough to enable us to ship it there. Let
them have all they will take of it. Try and regain the reputa-
tion we have lost in the old country by shipping them goods
that were not fine.
We can compete with other foreign countries on butter,
with the recent advantage we have obtained by the improved
refrigeration on our transporation boats crossing the water.
From what information I can get the Southern part of
Hilinois, opposite St. Louis, is a fine dairy country. I have
never visited that locality and cannot speak from experience.
It is the wishes of the officers of the Association that the next
annual meeting be held in the Southern part of the State, if
satisfactory arrangements can be made for so doing. The
State is so long it is impossible to do the dairyman of the
State justice by holding one meeting each year. The lack of
funds to defray the necessary expenses of the meetings, pre-
vents the Association from holding more than one meeting
annually.
We have reasons to think that the dairy business will im-
prove. With the foreign demand for our butter and the anti-
color law we will be able to place a large amount of butter
Where butterine was formerly used. We have no longer to
compete with the product of the stock yards of Chicago and
28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
the cotton seed oil of the South, which were fraudulently sold
and used in a measure against the desires of the people.
It behooves us now to stand together and insist on the
carrying out of the law. We must have a Dairy Commis-
sioner to watch our interest, and we must work to produce
better butter and to do it more economically. We want more
members and any one receiving the annual report will surely
acknowledge he gets his dollar’s worth. I hope to see 500
members .enrolled before our next annual meeting, when i
hope to meet them.
GEO. H. GURLER.
Mr. Lovejoy Johnson moved that it is the sense of this
Association that they most heartily approve of the action of
the Directors in appointing Mr. Monrad as Secretary.
Motion seconded, put to the house and carried unani-
mously.
The convention took recess till 1:30.
The convention met at 1:30 same day.
Mr. Gurler in the chair.
ADDRESS OF WELCOME.
REV. HORN.
Mr. President, Ladies and Gentlemen:
T have been selected to take Mr. Elwood’s place, I think
because of tv numerous qualifications for speaking to dairy-
men. I was brought up in the city and never knew actually
what a cow looked like until I migrated to Illinois. I do not |
eat butter, I cannot drink an entire glass of real good milk
without distress, although [ have been able to drink a glass
of milk in the city, because J am well acquainted with the
taste of water. I have become acquainted with the cow since
I itinerated. J attempted at one time to learn the art of ex-
tracting the source of your wealth from the very necessary
TLLINOIS STATE DAIRYMEN’S ASSOCIATION. 29
and kindly quadruped with which you have to do most famil-—
iarly. I progressed far enough to learn that I needed two pails
—one to stand in the proper place for receiving the liquid and
one at the end of mv left elbow to catch the stream that con-
tinually trickled down my left arm. You see [ am thoroughly
qualified to look in the face and bid you welcome to this hos-
pitable city. I come also as the latest accession to the ranks,
and you will discover as quickly as I that I was a stranger
and have been taken in. But we welcome you, gentlemen, be-
cause of the fact that you are an important body, more so
than perhaps usually we are led to believe. I have been
astounded to find out that the aggregate amount of money in-
vested in the dairving business is three times as much as the
aggregate capital of our banking institutions, our railroads
and the corporations of the State. This does not include the
side issues which all minister to and are fostered by your
work in the State. I have been somewhat surprised to hear
statements to the effect that the Legislature of the State of
Ulinois has So little regard, has been so feebly educated con-
cerning this important branch of our industries, as to make
it a doubt as to whether or not you should receive that treat-
ment which should be accorded all helpful institutions within
our borders. Certainly that industry which invests a capital
of $336,000,000; certainly that industry which, if it gathered
together all the milk producing cattle in this State, setting
them together as one elongated cow, could feed in Maine and
have the gently switching tail in California, is no small
thing. I would think it would become necessary, gentlemen,
for you more and more to educate the people, as well as the
legislators—to have a place in the columns of the weekly
papers; to touch the municipal print everywhere throughout
this State in order that the people may come to an under-
standing of the importance of the interests, even from the
financial side, which you represent.
We welcome you, because, not only of the fact that in
this large investment of capital you are an important body,
but because of the large number of interests which we remem-
ber are related to your work. We think about the laborers
on the farm, and I am told that wherever the dairying inter-
ests are flourishing there the farm hands get the largest pay.
30 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
There are multitudes of mechanics busily engaged in creating
those things which you need—which you must have in order
to keep up with the times, and so, whilst you are in touch
with Mother Nature a little more closely than the rest of us,
the other thought is that the importance of your branch of
industry is that which can hardly be estimated, because of
the lines which run out from it to touch here and yon, and
no one is able to say just where the lines end.
We welcome you because of the fact that you have to do
with the element of purity as an institution. Perhaps that is
one good reason why the preacher should welcome this body
to this city.
I am engaged in an industry which is busy attempting
to discover those arts which shall produce the largest
amount of the milk of human kindness, and as I read at the
head of the program for today and tomorrow, that this milk
producers’ day, I claim a share with you. If my art shall be
a little broader than yours, gentlemen, it is no.reason why
we shall not be fellows and brethren and companions, and
I remember that vou have to do in your association with the
idea of purification, high standards, that that shall be gilt-
edged; that that shall be clean and wholesome and pure; that
that shall go into every creamery and into every kitchen;
that shall bring forth only that which is most palatable, most
nutritious and let me beg vou to remember that there is no
unrelated business in all this world of ours. If you, as a body
of gentlemen, shall be able, by your efforts to life the stand-
ard in your life, vou have succeeded in helping all others in
every other department of industry in doing the same, and
we shall come, more and more, to work together against that
line of adulteration which is a shame, a disgrace and a menace
physically, as well as morally, to our people.
Gentlemen, we welcome to our city, a body of men who
have to do with clean measures, with healthful nourishment,
with high standards of purity. Then we believe in the educa-
tional process. You will go down the street and look upon
the new school waiting for its tenants; you will discover that
this people is given to educational thought and we desire to
welcome you because of the fact that you are an educational
body, or ought to be. You know the man went to a store to
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. dl
buy cheese, had it weighed, took it home and cut it; after he
cut it, he discovered there was a hole in the center. In
great wrath he went back to the groceryman, and said: ‘That
cheese you sold me this morning had a hole in it, and I want
restitution of part of the price.’ “Very well,’ said the
groceryman, “how much did the whole weigh?” He was will-
ing to reimburse him providing he told him how much he
was out. Whilst there is a little joke in the idea, and while,
of course, it is a fact that there was not any weight that could
be discovered, is it true that there was no less; I don’t know
about full cream cheese. I see you have something about
that on the program. I would suppose it was full up to the
center, and filling for those who eat it. That is my definition,
though you may have some other.
You are educational towards those of your craft; you
want to educate men. You want to educate men to this
knowledge that there is always a loss in every hole, which is io
be found on the farm. or in the dairy or in the creamery. You
have to do with the idea of competition. I will not attempt
now to go into any sociological discussion, but you know, as
well as I do, that there is a question being raised in these
days, as to whether our competitive processes are the best
for the final outcome of our business arrangements. You will
nevertheless catch this idea of competition, and as I believe
on the right side, because of the fact that you are attempting,
not so much to enter into a trust for the regulation of the
price to the consumer, but you are attempting by the har-
moniousness of your gatherings, the speakers whom you em-
ploy, the reports which you scatter broadcast, to lead every
man to know just how he may produce the most cheaply.
Every man of you is trying to get on the right foundation;
vou are not holding yourselves within a close corporation;
you are not saying, “I have discovered a secret; I can produce
so much cheaper; I can, undersell everybody else on the
market,’ but, having discovered the process, broadminded
American men that you are, wholesome Illinoisans that you
are, you have come together in a State Association in order
to say to men, who are in the same line of industry, “I have
the secret; come and share it with me,” and then you say to
all, “that is non-nutritious; all that shall be put on the market
32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
without the real stamp upon it as to what it really is” away.
Let us come forth from our competitions here into the clear,
open market and get living prices and every man so stand
shoulder to shoulder with his fellow.” I notice as well that
you introduce the ladies upon your program. On the Board
at Elgin last year about $7,000,000 of business was transacted,
but we are told that in the kitchens of Illinois there must be
about $35,000,000 worth of butter manufactured. I do not
know how much of the work you farmers do at home, but
I have served a farming community in the course of my min-
istry, and | recognize the fact that the women did most of
the churning, when there were not any boys hanging about
who could be pressed into that service. So then it seems the
women have made 435,000,000 of butter in this State of Oh-
nois, and so you have done well to have brought in the women.
A man who has for his companion in work a large-souled,
high-spirited woman, cannot very well make a failure of it,
even if he tries.
We bid you welcome to this town. We have a busy people
here. The factories hum when the wheels are in motion; the
entertainments and the church services are open in the even-
ing, and our people are to be found at these places in the even-
ing. We area hustling set of people and we invite into the bor-
ders of such a town, always, people who know how to get up —
and bring things to pass. You will enthuse us a little with
your spirit; may we hope that we will enthuse you a little with
the spirit of the place. We welcome you to the hospitality of
the town and I trust that you will have a royal time as you
live in our midst within the days that are set apart for your
gathering; we hope that you will be able so to plan your work
so that when you go home you will be able to set the milk
and skim it on top and then turn it over and skim it on the
bottom; then turn it over and skim it on the side and then
turn it over and skim it on the other side.
xentlemen, we would like to have you get the most cream
to put into the best butter and put on the market the best
product and raise Illinois to the topmost place in your line of
industry. We welcome you to our city.
ILLINOIS STATH DATRYMEN’S ASSOCIATION. 33
RESPONSE TO ADDRESS OF WELCOME.
MR. LOVEJOY JOHNSON, STILLMAN VALLEY.
In. behalf of the Dlinois Dairymen’s Association, permit
me to thank you for the kind words so eloquently spoken.
It is a pleasure to feel that our second visit is even more
welcome than the first. We accept your flattering words of
praise in the spirit in which they were given.
- There was genuine rejoicing among the officers and mem-
bers when it was known that our next meeting was to be at
your city. The old members have pleasant reminiscences of
our first meeting here many years ago when this society firgt
donned the garb of a genuine corporate body.
Our younger members have heard of the large-hearted-
ness and intelligence of De Kalb people. Who has not heard
of De Kalb’s Mayor--as a wire-puller? How, when he wants
an institution for this town he gets it.
Your dairvmen are well known. If our President wiil
allow us the privilege of getting close enough even to rub
against and absorb some of his knowledge, of matters per-
taining to the greatest industry in our land, we shall feel
abundantly paid for coming here. We accept your invitation,
and, with genuine “cowboy” spirit, proceed to make ourselves
at home.
Should vou discover any streaks of red paint about town,
after we have gone, please erase them, promptly and quietly.
Many of us come from parts of the country less favored
than De Kalb. Some of us never saw a Normal school. We
know much more about a milking stool than a Professor’s
chair. Our acquaintance with barbed wire factories is limited.
We know a barbed wire cut on a horse when we see it. Our
every day clothes, left at home, might reveal a state of poverty
and shiftlessness—a case of much fence and few gates.
Your manufactured goods are indeed well and favorably
known through our State. I speak of these things that you
may be prepared for any eccentricities you may discover in us.
While we come professedly as instructors, we do not hope
to be above criticism—we expect to receive as well as give.
Should the horizon of our knowledge be limited by county or
town lines, we expect an enlargement by coming here. Should
—3
34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
there be a dairyman who, by careless methods, has not made
a success, and is soured on the business, he must surely go
away with larger and broader views and a greater love for
the businesss.
Not for years has there been a time to so thoroughly try
the souls and test the grit of the farmer, as the present. With
all of the staples below the cost of production the outlook is
indeed discouraging. What shall be done to remedy the
matter? Farmers could not, if they were disposed, organize
trusts to limit the production or advance the price of their
products. They must meet the question fairly and squarely.
Farm products can and they must be produced at a much less
cost than at present.
If the dairymen in Australia and South America, or any
other country, can undersell us, we must study up some way
of making our goods at a less cost. We must encourage con-
sumption by making better goods at a lower price.
Tt is certainly possible to accomplish this. I do not be-
lieve there will be, for years, an over-production of fine dairy
goods. We certainly have not arrived at that stage yet.
There is instead an under-consumption.
I feel sure that with proper atttention to all the details
of modern dairying, milk can be produced and its products
sold at present prices, and even less, at a fair profit. I think
you will not charge me with egotism when I say that this
Association has accomplished much and has a wide field yet
open along these lines. You remember the reward promised
to the one who caused two blades of grass to grow instead
of one. Will not he who made a quart of milk where but 2
pint was made before be equally deserving? But you will
say, “How can this be done?” If the average farmer would
use his common sense, the brains that the average business
man must use to command success, there would be a different
condition of things. In starting a dairy get the best stock
possible. Don’t keep a cow because of her beauty. If you
have such, trade her to the “general purpose” cow man. A ~
cow is a machine, and if she doesn’t do the work well and
cheaply, get one that will.
Use the most approved methods of producing the best
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 30
and cheapest ration. If you ship your milk or have it made
up at the factory, make it the very best by proper care.
If your wife is willing to devote the time to butter-making
that she ought to spend in caring for her other household
duties, don’t let her run the old tin pan and dash churn, but
see that she is supplied with the best dairy literature and
implements.
Our Secretary has prepared a program full of good things,
and if the papers are followed by free discussion, we shall
be well paid for coming, and you, my friends, for receiving us
So cordially.
‘WHAT COWS SHALL WE MILK?”—COST OF PRODUC-
TION.
PROF. T. L. HAECK@®R, ST. ANTHONY PARK, MINN.
By way of preface E wish to state that during the past
eighteen years I have been engaged in dairy work, having
from twenty-five to fifty cows, a large portion of the time
handling only thoroughbreds and raising dairy calves. During
the last six years I have been engaged in experimental work
and in dairy instruction. It is rather a peculiar thing the
way that I happened to start out and change my work from
farming to instruction work. My farm was ten miles east
of Madison, Wis. One day along toward evening, in the
month of March, while I was sawing out poplar slabs for a
fence, the then Governor of Wisconsin sent a messenger over
to tell me that he wanted to see me. We had been neigh-
bors, when I was a boy, on adjoining farms; father had a lot
of boys and our neighbor had none; so he often found ii
convenient to borrow one of us to help him in his farm work,
and now.and then it would fall to my lot to work for him.
When I went to see him he said: “I find things badly mixed
up in the office, and I want somebody to come and put the
papers and things in.order and systematize the work. I re-
member when you used to help me on the farm you too’
36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
good care of your tools, returned them to their place and gen-
erally carried out my instructions to the most minute detail.
Now, that is the sort of man that I want, and if you will
leave the farm and come into office, you shall have a posi-
tion.” I,told him that I had made different arrangements
and that [ belonged to another party. “Well,” he says, “I
know you are a Shanghai, but I want you to come anyhow.”
So I told him I would think it over and call on him the next
week. When I returned I told him that if he could wait
a few weeks until I could arrange matters, I would come. So
I went into that office and served there for seventeen years—
sixteen vears and ten months without moving from the farm,
driving in mornings and out evenings, and if the team was
busy walking in and out. The last Governor that I served
under was our Governor Hoard. I served during his first
term and just before election, when he was a candidate for
the second term, I moved into the city, not because I was
tired of the farm, but because the children had grown up so
that they needed High School facilities. The next week
after [ moved in election came and Hoard was defeated. by
many thousands, the children had commenced going to school
and one evening I left the Governor’s office for good, asking
myself the question, ‘What are you going to do now?” By
the next morning I had made up my mind, and I went to the
University to attend the first dairy school that had ever been
established in America. Mr. Gurler, your townsman, was
the instructor. J attended the school that winter, and then
I was engaged for Minnesota, and I have been in the work
ever since; so you will see that I have brought to you the
practical experience of many years.
When I first went to Minnesota, there were only a few
animals on the farm, and we at,once proceeded to build up a
dairy herd. We purchased cows wherever we could get them;
of various breeds, grades and ages, in order to do expert-
mental work with them. The wonderful Babcock test had
been invented—by the way one of the greatest strides in
dairying that has been made during the century. After the
herd was established, we weighed every milking from every
cow and made a record of it; we tested every milking; we also
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 37
weighed every bit of food that the cow received; made a
record of the different kinds of food stuffs that made up the
ration, and recorded everything in a book, and at the end
of the year we summed up the result, charging each cow
market price for what she consumed, crediting her with what
She produced. ,This was cur first year’s work. Before that
time there was always a disposition on the part of experi-
ment stations to compare one breed of cows with another;
to ascertain which were the best dairy breeds, but, as I looked
over the year’s record, and found that there was a great
variation in the cows from the same breeds; when I found
that one Holstein produced butter at a cost of 9.6 cents; that
another Holstein charged 14.2; that a Shorthorn charged us
10 cents and another Shorthorn 12 cents and still another 14
cents; that one Jersey charged us 8 cents, while another
charged us 12, I came to the conclusion that there was no
use in making any breed comparisons; that there were good
cows and poor cows in all breeds; I found good ones and poor
ones among the large cows; I also found good ones and poor
ones among the same ones. Then the question arose, Why
does this cow charge me only 8 cents and that one charge
me 12 cents, 50 per cent. more, with the same food, the same
care, the same system and under similar conditions in every
respect. At first I took the whole herd. I placed on the
one side the cows that made butter comparatively cheaply,
and on the other side the cows that charged me more, and
then I examined the cows. Why was this? That was the
great question with me. I discovered in looking over the
lot of cows on the one side that there was a general uniformity
in their style, not in the breed, because it represented all the
breeds we had. JI looked at the others and there was a gen-
eral similarity in the make-up and dividing the whole herd
in that way I found the cows on the one side that had given
me on an average 337 pounds of butter for the year, had
charged me 11.6 cents for making it; the cows on the other
side giving me an average of 267 pounds of butter had
charged me 13.8 cents a pound. Here you see we had a gen-
eral division which threw some light on the subject. Those
of you who have programs will see on the fly-leaf a representa-
tion of one each of these groups. The cows that charged
38 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
the most and returned the least total results for the year
are represented by the cow Dido on the left-hand side, while
the cow on the right represents the group that gave the
largest return. This was a year’s record, when we had to
make some estimate on xccount of the cows being out in the
pasture part of the time.
: We concluded to try the experiment for a period when
we could know exactly the amount of food that each cow
took, commencing in the fall and closing in the spring, and at
the close of this second experiment, we found the same re-
sults, the same variation. This time we divided the cows
into four groups.
SS
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Group I.—Beef Type, Blocky and Plump.
rls cp! on oe eae le! ©
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COW. Weight. Breed. ess Do tex ech
2a5 » Ty ike Bt ot
5 oe o8 Ss ae
in ae oe os
SS at — ct ct eis B.S
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a es Eas eas =p
| Cents.
Ran Ghye ee ea ee ta oat 1256 Polled Angus 15.41 32.47 Bs! fe tte) il
TCH OMG EE Sientecet Auch eee: eae 1245 Shorthorn 14 61 32.36 3.09 18.2
Sally eee a7 alte alae Oto Shorthorn 19.96 | 28 .94 8.45 16.4
su A so | i pe oil
Ay enaige tan alcce aie eter gel 16. 66 | 31.25 3.20 | 17.5
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 39
Group I. comprised all the cows that were blocky and
plump in contour and had a strong tendency to lay on flesh.
Group IJ. were of a modified beef type and had less ten-
dency to lay on flesh.
Group III. were spare and angular and lacked in depth of
body.
Group IV. comprised all the cows in the herd that were
spare, angular and deep bedied.
Group I. charged on an average of 174 cents worth of feed
for every pound of butter, required on an average of 314
pounds of dry matter for one pound of butter, and yielded
3.2 pounds of butter from 100 pounds of dry matter.
Hy}
CA
y . Yi Wy
i
BECKLEY.
Group II.—Cows Having Less Tendency to Lay on Flesh
co | i ( Q
sof | ess | ots | wo
Dee HO sl aa
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Soy abo By St 6
i 425 2 as Src aes
COW. Weight. Breed. @ ete oS eee
a0 She | Scie els
| Oris ne or to
@ 2> —s 3 n Oe
| Seoct fal in|
| Se Be ae eae Ss
: Cents
JBYEXCH AEN S8 a eee mn eee 942 Gr. Jersey.... 25.15 25.08 3.98 14.3
Wilianaeeesk oe. sae A 909 ae zs seal 21.16 31.05 3.22 17.8
UOMO Mec ees ag 1027 “* Guernsey 21.02 24.44 4.09 13.8
AVOSSICR cate secs ane 9033 “« Jersey.... 16.75 ame 3.98 14.6
IAGVIOMAGC i. Oo eles. oe Mellie: cley wena Cetsacach a ile (Oe 26.42 3.82 15.1
Group IL, comprising the cows in the herd that are only
medium in flesh from habit, being quite smooth and rounding
40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
in form, but not as plump as those in Group L., charged on an
average of 15.1 cents for a pound of butter, and required
nearly 26$ pounds of dry matter for a pound of butter. The
cows in this group were not nearly as heavy as those in Group
I., though they were quite as tall; Group I. averaging 1240
pounds, while those in Group II averaged 945 pounds.
BETTIE.-
Group IIl.—Cows Spare and Angular in Form, but Lacking Depth.
Is & Sy @
=o hp Ha ons
G8e | Bak agf au
=a, G leafy Bais CNS
F Side 3 OK Se TEs
COW. Weight. Breed. oss ot es >
<3 = oO BE
028 oB lea eh
oq : ate vas 1S
So Ue [oe fe)
£ G) tes)\— _ — >
JENNIE. 2 Eee eee 1020 Gr. Holstein 22.09 28.58 3.49 16.6
BS tie ce ie 802 Guernsey 23.33 24.30 4.12 13.8
OViviers hs ay aes 805 Gr. Guernsey 23.59 P23}, ta) 4.21 13.4
vera es eit sg) ee 875 | 23.00 | 25.54 | 3.94 | 14.6
— 2
Group III., the spare cows lacking depth through the
middle of the body, required 25.54 pounds dry matter for a
pound of butter and charged for feed 14.6 cents. Group II. and
Ill. are fair representatives of a large majority of the cows
we find on the western farms; not being specially adapted
for any line of work; doing fairly well under favorable condi:
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 47.
tions; but too often bring disappointment when the margin
between the market price and cost of production is close.
ei
na
/
2
SSSSSS=
———— >
=——SsSS
Se
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ti 4:
as
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SEES
ESS
Group I[V.—Cows Spare and Angular with Deep Bodies.
ra Et yess a Ge Q
gee | 8o¢ | seg | 28
° ° oy iD =| . ct
Steaey Gg Noy 5 o Do
<= ~ OF oe as
COW. Breed. OS ars See} —
23 Pile © ear
See ee ena a
+0 | | Oo 98 : ©
5 S35 0 a > ot ec ee
Cents.
PACINO R A en toe Ha Me ere Re Jersey 25.80 21.68 4.61 12 8
ROSS hapa is ge eS ea aes a Holstein 22 04 21.29 4.69 12.3
ID OTe es ters sete eater aie hs. oleae Jersey 22.33 18.44 5.42 ile!
GROTTO Ry see acts 6 eo Gr. Jersey 23.20 21. 63 4.64 12 3
Houston........... ..e+.--.-| Jersey Guerney 28 24 20.16 4.96 10.8
MERA eRe ok Seale ie Gr. Jersey 22.:0 PONE 4.49 12.6
WATE UC reece (Soe did lo se eos Jersey 24.82 21.18 4.02 12.6
ROS Rese emai tan, Sikhs Shorthorn 17.87 21.37 4.67 12.9
TROS SC Re ee aR Gr. Jersey 23.52 21.91 4.56 12.4
Sweet Briar. ......6......0.5. Guernsey 25.65 23.06 4.33 12.8
ERODSVeee eae Veena Holstein 20.91 20 04 4.99 12.0
METI GIS OY sine oa: Sees Guernsey 26.46 20.88 4.78 11 4
JN AY ETERS ECs el Ee BAe Aer RT SIR ae ee Lao a 23.58 21.15 4.73 12.1
Group LV. contained over half the cows in the herd and is
fairly represented by Dore, all being spare and deep in body,
though Rosa, Roxy and Sweet Briar were not as spare, but
did not carry enough flesh to be placed in Group II. Annie,
a heifer, made a little growth which would necessarily be
charged to her butter account.
42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,
Now, this gives us some idea as to the profitable cow.
In the group of deep-bodied cows, there are some twelve
animals. They charged us from 10.8 to 12.8 per pound. By
examining each individual cow as the cost of production in-
creased, we found that the additional cost was in every case
measured by the amount of extra flesh carried, the sparest
cow making it for the least money, and as we found the
shoulders a little more filled out and hip points and pin
points a little rounder, they charged us a little more for butter,
and so on until we reach the style of thigh shown in Group I.
In short, the whole secret of economical production, we found
to be in the capacity of the cow to digest, in the first place,
and secondly, the disposition she would make of her food.
We have carried this on for five years to make sure that there
is no mistake about it. Cows have been sent to the Minne-
sota Experiment Station by people who were interested in
certain breeds. We have been very glad to receive them
and give them the very best of care, adjusting our methods
of handling to their individual peculiarities just as much as
we do to our own, with a view of making this a certainty
and there is no mistake about it.
During the last two winters we have been making a little
closer investigation, making chemical analysis of food stuffs,
ascertaining the exact amount of dry matter consumed by ~
each cow, and also the exact amount of digestible nutrients
taken by each animal; then crediting her with the milk and
butter yield, and in all our work we found that the principle
seemed to hold good in every trial. The prices given you in
the first year’s work were when oats were worth from 28 to
30 cents a bushel, bran from $11 to $12 per ton and other feed
stuffs in the same proportion. I give you the price of food
so that vou can make comparisons with present prices. The
cows were charged $5.60 for timothy hay, 35 cents per bushel
for ground barley, 30 cents for oats, $26 for linseed meal, $14
for corn meal, $11 for bran and $3.50 for pasture, although
the season was very short, probably less than 90 days.
We commenced the year’s record with the Monday near-
est the first of January, and we do it for this reason. Every
Monday morning we balance a ledger account with every cow
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 43
and calf in the dairy division. Every animal is weighed and
a record made; it is charged with the week’s food and credited
with the week’s product, be it milk, meat or growth, or any-
thing else that we are,after. The record that I wish to call
your attention to now, commenced on the 30th day of De-
cember, 1895. I had selected a few typical cows representing
the various breeds and various styles of animals. I will take
as our first example a Jersey cow, weighing 900 pounds; the
daily feed was 8 pounds of prairie hay, 20 pounds of ensilage
and 14 pounds of grain, which was composed of 6 pounds of
bran, 4 of barley, 3 of oats and 1 of oil meal. I have here
the detail, the weight of the morning and evening’s milk
and the tests and all those little things, but I will simply give
you the weekly summary of the results obtained.
i) ee =
a )
WS WS
Se.
SS
NG
==
=
HOUSTON.
Both cows were fresh about the same time. In fact [
am under the impression that they came in the same week.
The first week Houston gave 13 pounds of butter, costing for
feed 4 cents a pound. Ethel gave 12.2 pounds, costing 3.97
per pound, but in the chart it is marked 4 cents, because the
difference is so slight. By the close of the winter, Ethel
charged 11.7 cents, while Houston charged 4.7 cents.
AVERAGE COST OF ONE POUND OF BUTTER.
HOUSTON’S AND ETHEL’S RECORDS.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
April 13 to 19.
April 6 to 12.
March 30 to
April 5.
March 23 to 29.
Mareh 16 to2 22,
March 9 to 15.
March 2 to 8.
February 24
to March 1.
Feb. 17 to 23.
Feb. 10 to 16.
Feb. 3 to 9.
Jan. 27 to
Feb. 2
Jan. 20 to 26.
Jan. 13 to 19.
Jan. 6 tu 12.
Dee. 30, 1895
to
Jan. 5, 1896.
Cents.
Cents.
Oo or) D > =) News be al ar) Qr —
—
12
11
COCeNy aao8
Ht td ty
Hae A
Eaaa
Bowe
Dobe
Gea
Bae
Gono
HB
SUEGEESE aso is ea
Ethel’s Record, black line,
RASS eoaoe
BRUGES OSDa Saas SSRs
EEA ptt
HOO DEO BOOS Sees
oo
aa cH ae eletsielatai tae
PEEEEEEEEEEECEEEEHL CRE
Houston’s Record, dotted line,
oR = S =) BL — ido) es b> a Se) R m
= bo | re ‘
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 45
I want to call your attention to one thing. There may,
seem to be but a trifling difference between these two cows.
Houston and Olive, as to depth of body, but at the end of
the year it amounts to a great,deal. The difference between
the cows was 40 per cent. additional cost from the spare
cow lacking depth over the spare cow with the deep body.
The next question is why this difference with cows under
the same care and with the same feed. We have had,
during the time that we have been carrying on this experi-
ment, several cows on the food of support, food of mainte-
nance. That is to ascertain how much of this the cow needs
for herself, and how much she will have to spare to convert
ETHEL.
into dairy products. We find after three winters’ work that
it takes a pound of dry matter to support a hundred pounds
of cow during the day. Now, here we come to the secret of
the difference. If that is the case, then this cow requires
for herself eight pounds or dry matter for her food of sup-
port per day, and whatever she eats over and above that, not
putting any fat onto her body, she must necessarily convert
into milk, there is nothing else that she can do with it. This
other cow, weighing 1,300 pounds, will require 13 pounds of
dry matter for her food of support, or, in other words, before
she does anything for us, she uses 13 pounds of dry feed for
herself. We find in this report that Houston takes per day
20 pounds of dry matter; then she has left to convert into
46 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
dairy products 20 less 8, or 12 pounds. Ethel takes 22 pounds
of dry matter per day, uses 13 herself and has 9 pounds left,
or only three-fourths as much as the other one. Consequently,
we find, other things being equal, the light cow can produce
dairy products the cheapest. So you see that the general
idea among farmers that they must. have a big cow is all
wrong from the dairy standpoint.
Let us take up the case of Leggetta, the Shorthorn cow,
weighing 1,825 pounds. She eats in round numbers 25 pounds
of dry matter per day, deducting the 18 pounds of dry matter
that she uses for herself, 12 pounds is left that she can con-
vert into dairy products. On the other hand, Fortune, eating
the same amount of food, 25 pounds of‘dry matter per day, but
weighing only 900 pounds, has 16 pounds left for converting
into dairy products. Consequently, she converts 16-25 of the
food that we give her into dairy products, while the large
cow gives us only 9-25 of the food that she eats. Or, we
might divide this up into digestible nutrients, and get the
case a little clearer. We can measure the digesting capacity
of a cow by the distance through the middle. It always
proves true; the space between the shoulders and the hips
and between the back and the bottom line simply represents
the size of the mill, the larger the mill the more grist it is
capable of grinding per day. On the other hand, we find that
the other parts of the body of a cow must be supported by this ©
middle, consequently the lighter the quarters the less this
middle has to support. Note the difference in the two cows,
Dora and Ethel, how much larger is the relative size of the
hind quarter and the shoulder to the middle in one than in
the other. Now, we find that a cow with the deeper middle
will digest 16 to 18 pounds of digestible nutrients per day.
In some of our experiments it is shown that a pound of
digestible nutrients is required for the support of 100 pounds
of cow, and a cow weighing 800 pounds would use 8 for
herself, but, being able to digest 16 pounds, we are equal part-
ners in the business, she is able to convert 8 pounds to her
own use and 8 pounds for dairy products. But you take a
cow of the type of Dido or Ethel and she will use about two-
thirds of the digestible nutrients per day for food support
and one-third for dairy products, or, in other words, she ‘s
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 47
a tenant on our place that takes two-thirds and gives us one-
third, while the Doras are tenants that give us half and take
half.
DISCUSSION.
Mr. Monrad: Will you explain about this three or four
cent butter?
Prof. Haecker: Bro. Monrad is always afraid that I will
make too good a showing. I find that by having the cows
come in in the fall or early winter, that I can keep them
nearly in full flow until spring, with proper care and feed.
We prefer also to have them fresh in the fall because the
boys come to the School of Agriculture and we need the milk
for class work and for the dining hall. In Minnesota, the
‘ feed stuffs are rather cheap, and in the fall, when grain is
the cheapest and mill stiffs purchased at the lowest figure,
I lay in the winter supply for the dairy herd. Then I charge
the cows whatever I have to pay for the feed; this is the
basis of the work that I am giving you. So the cows were
fresh or nearly so when this work was done and these re-
sults have been obtained because we have had cheap food
and the cows have had the right kind of care and manage-
ment. If I should undertake to give these cows an unbal-
anced ration, I would not get nearly as good results. I find
that in order to have a cow do her very best, she must have
just the nutrients she needs in making milk, which is, after
all, very simple. If you have a man work for you, you give
him the tools that he needs, with which to do the work, and
we must do the same thing with the cow; we must not burden
her with anything she has no use for; consequently, in the
fall of the year I figure out how I shall mix this food to give
the cow just the amount of protein, the milk-making material,
and just the amount carbo-hydrates, the heat producing
material, that she needs, and that she has no surplus of either,
because she can use them only in certain proportions. If I
should feed my cows a heavy grain ration of corn, they would
get too much heat-producing element; they would have caked
_ udders and probably the second year they would go dry, or
begin to lay on flesh, because they had not enough protein,
48 ILLINOLS STATE DAIRYMEIN’S ASSOCIATION.
so I see that their rations are balanced. The ration is two
pounds of protein to 13 pounds of carbo-hydrates, and a little
over half a pound of fat to each cow. We make the mixture
of these grains and then give each cow all that she will eat.
These pictures before you were taken after the cows had been
fed heavily, this one five and that six years, except for about
ten days before they came in. The cows are fed in the morn-
ing about 5 o’clock, and 5 o’clock means 5; it is not 10 minutes
after 5 nor 10 minutes before 5, and it is the same way with
milking. When the boys come into the barn, each cow gets
her ration according to her capacity; one cow 12 pounds, an-
other 14 to 15, and so on, just as heavy as they will eat. After
the grain is put in their boxes, the boys commence to milk
in regular order. Then after the milking is over they are
given a little roughage, and the boys go to breakfast. After
feeding, the cows are let out into a wide runway, and there
they are left all day. We don’t let them go out and fill
themselves with straw or cornstalks, of which they can make
little use, in place of the wholesome balanced ration they
should receive when they come in for the supper. So our
cows have two meals a day and no more. I find that if I let
them pick around and eat straw and so on, they become
irregular in their habits and they do not do nearly as well as
where they are confined te two simple rations per day, it
only takes them 15 or 2 minutes to eat their meals, and
when they are through and are put into their enclosed run-
way, they lie down and chew their cud and digest their food,
and convert it, all that they do not need for the body, into
milk. :
Mr. Monrad: Do you iet them out every day?
Prof. Haecker: Yes, for a little while, if the weather is
pleasant. |
Mr. Dietz: How do you water them?
Prof. Haecker: In the center of the runway is a tank of
water, and there is also a box of salt; they can help themselves
at any time to either.
Mr. Johnson: Do I understand you that the butter only
costs 3 cents a pound and the milk only 20 cents a hundred?
Prof. Haecker: Yes; you must remember this was from
December 30 to May 3.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 49.
Mr. Johnson: I was wondering, with mill feed $11 a ton
and the butter only costing 3 cents and milk only 20 cents,
why we have not become immensely wealthy; our feed is
only $5 or $6 a ton, and we get from 60 to 80 cents for the
milk. I don’t see why we don’t get immensely rich.
Prof. Haecker:' You would if the business were carried
on properly.
Mr. Monrad: You are milking the wrong cow.
Mr. Hostetter: Which costs the more, the labor or the
food?
Prof. Haecker: We can take no account of the labor,
because there is such a rariation, and if we should charge
for our labor at all, it would not be applicable to your condi-
tions, and on that account we leave it entirely open. I simply
make a record of the cost of the food at market price.
The Chairman: You mean that your conditions are dif-
ferent to those on the farm and the figures that you would
secure from your labor account would not be applicable on
the farm?
Prof. Haecker: No, it would not; it would simply be
misleading.
Mr. Hostetter: What is the reason that the farmer
hasn’t grown rich, as Mr. Johnson says?
Prof. Haecker: He will close his eyes to facts; he won’t
see them. He gets a notion into his head that a certain
kind of cow is grand and the kind that he wants, and he
will go along year after year milking that sort of cow, when
another type would double the balance on the ledger account.
Mr. Seeley: What is the roughage of which you speak?
Prof. Haecker: In former years it was prairie hay. This
winter we are using fodder corn. last winter, while this
record was being made up, we used ensilage, and what little
hay we used was prairie hay.
Mr. Larkin: I represent perhaps a class of dairymen
who are conspicous by their absence here today, whose milk
is carried to the condensing factory. I notice in all your
remarks you have made butter the standard by which you
compute costs and prices. Of course there is a great deal
—4
50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
that I can apply, but I would like to ask you a few questions.
I want to get at the actual cost of milk by the one hundred
pounds.
Prof. Haecker: I gave that; it was 61 cents per hundred
when bran was $11 a ton, cil meal $26 a ton, oats 30 cents, ete.
I find that the style of cow, represented by Dora will produce
milk as cheap as any cow; that is, per hundred pounds weight.
The moment that we get one of these large cows that give
a large quantity of thin milk, it requires so much food support
that the net cost per hundred pounds of milk is fully as much
as one of these small cows that gives a less quantity. The
reason why I do not use the hundred pounds of milk as the
standard, is because there is such a variation in milk. Some
of our cows give milk that contains two and a half per cent.
of fat; other cows give milk that contains five per cent. of fat,
normally, when they are comparatively fresh; consequently,
it would not be fair to place a cow that has 17 pounds of solids
in her milk with a cow that only gives about 13; so, by meas-
uring the milk by its fat contents, we get at a better result.
Mr. Larkin: In determining the ration ef a cow, you ob-
jected to turning her out and allowing her to run to the straw
or the corn stalks. Now, in determining the ration of these
cows, how did you do it?
Prof. Haecker: We have tables.
Mr. Larkin: What do you think of the practical idea of
feeding the cow richer food; that is, the grain food, and then
allowing her to eat all the coarse fodder that she wishes?
Prof. Haecker: But she has no judgment; she will fill
herself up with husks and with corn stalks and she is travel-
ing, every step of which is at your expense, and it is a greater
expense than you have any idea of. The average horse ex-
pends all the energy in his food simply by muscular action.
Mr. Larkin: But in my own case, for instance, I do not
allow my cows to go out except for a bit of an airing; now,
would it be good policy to feed them their grain ration and
then put in such coarse fodder as I may have—straw, hay or
corn fodder—and allow them to eat what they want?
Prof. Haecker: Ido that way exactly. I feed the grain
in the morning before they are milked, and after milking they
get their hay, but I only give them just their share, as much
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 51
as they will eat up clean, and I watch every cow, if she
licks her manger a little too hard, then I give her a littie
more, increase her ration until I see she has all she wants.
My general rule is to give them half grain and half roughage
in weight.
Mr. Larkin: I have been reading some of your articles
and I am told that a ration consists of so much corn fodder
or Stover, etc. How is a man to know about the quantity? I
ean’t weigh it, and so I allow the cow to weigh it herself.
Prof. Haecker: Yes, that is right; but I would never
leave the roughage before her. I would teach her to eat her
breakfast and quit when she gets through.
Mr. Johnson: Allowing one-third for exaggeration,
which in the case of the Experiment Stations, men ought to
be allowed, and for all their facilities for taking care of the |
cows, gauging the proper rations, etc., the Professor’s talk
so far is worth the whole cost of this show, and if we, as
dairymen,. will take it home and consider it, and find out
how much we are losing by not getting the right kind of cows,
and by not studying and knowing what is the proper ration
and the proper way to feed it, it will be worth a great deal
of money to us.
Mr. Judd: Please give us your reasons for favoring milk-
ing while the cattle are eating?
Prof. Haecker: Because it is the most convenient way.
Mr. Judd: Ihave had a good deal of experience along
that line and I do not like that. If I feed my cows first and
then go to milking, as everybody knows, the cow is looking
and reaching after a little more and the first thing we know
she steps on the hired man’s foot and very likely he will up
and hit her with the stool. I think the cow will not give
down her milk until she gets through eating. I feed either
after I am through milking or long enough before so she will
satisfy herself before we begin to milk.
Prof. Haecker: Your plan is right enough; it is just a
matter of convenience.
Mr. Cocledge: Do you find you can feed fat into milk?
Prof. Haecker: No, sir; Holstein milk is always Hol-
stein milk, no matter how rich food you may give. Of course
52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
the per cent. of fat in a cow’s milk does vary; if you get the
cow out of normal condition you can make her give a very
low per cent., or a very high per cent. We have had cows
that were given the very best of food and they are still giving
two and a half per cent. milk, and they always will.
Mr. Judd: But you might feed them so they would not
give but one per cent. of milk by poor feeding?
Prof. Haecker: Oh, yes; you might kill her and she
wouldn’t give you anything.
Mr. Wesley: Why.-is it that you feed grain first in the
morning?
Prof. Haecker: I don’t know of any special reason; I am
simply telling you what we do and the results. One ad-
vantage in feeding the grain is that you put it in the box
right close by and the cow is not reaching for anything; she
is simply standing there perfectly quiet and contented.
Mr. Wesley: Why not feed hay?
Prof. Haecker: Then, as Mr. Judd says, she will be reach-
ing for it.
Mr. Wesley: Our cows have to be milked at 4:30, on
account of the railroads in this neighborhood.
| The Chairman: We are going to change that. It is a
bad thing.
Mr. Hoard (of Aurora): According to a statement sent
me some years ago by Gov. Hoard, it was said that wheat
bran contained more nourishment than either corn or oats.
I want to know if that is advocated by the Dairymen’s Asso-
ciation?
Prof. Haecker: Well, I don’t know about advocating.
We don’t advocate anything. The office of the Experiment
Station is simply to hunt for facts, and when we find a fact,
to give it out.
Mr. Hoard: Nine out of ten farmers will say that there
is nothing in bran. Gov. Hoard said it contained 25 per cent.
more nourishment than either corn or oats.. I would like to
know about that.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 53
Mr. Dietz: A farmer told me the other day that a certain
mill man had told him that rye bran came nearer to being an
ideal dairy food than anything else. I took the trouble to
look up the reports in the Department of Agriculture, and I
found that the proportions of protein to carbo-hydrates in rye
bran come as near to the standard established by Prof. Wohl
and others as any food we have. So there may be something
in that statement. What do you think of it, Professor?
Prof. Haecker: We cannot measure all our food stuff
by the chemical analysis. Cows don’t like rye; you can feed
them a little rye with impunity, but when you come to feed
them a heavy ration they rebel. Besides that, rye bran
is not produced in sufficient quantities to supply the market,
even if it were good. Now, a word in regard to the food
value of bran. I have a table here prepared after our five
years’ work with different kinds of feed stuffs that gives the
comparative value of the different kinds, and [ find that if it
is palatable, then the cheapest ration that we can produce ot
the different kinds of nutrients properly balanced is the best
food for the cow, no matter whether it is bran, corn, wheat,
oil meal, cotton seed meal or anything else. What is the
value of bran here?
The Chairman: About $9; $10 in sacks, I think.
Prof. Haecker: If bran is worth $9, then corn is worth
21 cents a bushel; oats 12 cents a bushel; rye, 24; wheat, 25;
that is the feeding value for the dairy cow.
Mr. Larkin: Do you mean to be understood that we
might throw out bran and feed 21-cent corn without bran?
Prof. Haecker: No; we must have the proper ration.
When timothy hay is worth $8 a ton, fodder corn is worth
$6.12, prairie hay, $8, clover hay, $17.88, over twice the value
of timothy hay.
Mr. Larkin: I notice in your diagram the fact that these
two cows, Ethel and Houston, ran along nearly parallel for
a given time. Now, have you any experience along this line
to give us. Supose I owned those two cows, and at the end
of three or four months, or any given time, when they began
to diverge in the results, I had turned off the Durham cow,
weighing 1,300 pounds and bought another. The difference
a ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
in weight is what I want to get at; whether you have any
knowledge of the facts as to whether it would pay to make
that exchange. Would it be more profitable than to keep
the one cow. We can’t always get just a special kind of
cow. Suppose I have one weighing 1,300 pounds and she is:
going to do very well for six,weeks or two months, and
then I can sell her say for 3 or 34 cents a pound, and buy
another, and go on with the other two or three months. Have
you any practical experience along that line?
Prof. Haecker: Yes; after this cow got along to the
second or third week I would sell her; $35 or $40 would be a
fair price for her, and then I would buy a cow like Topsy
for $25.
Mr. Larkins: Supose in my herd of cows, one has got
lame, or, for some reason, I want to get rid of her, and yet
keep up my herd, what shall I do? |
Prof. Haecker: You will have to begin to hunt for cows
where the distance from the tail to the rear line of the thigh
is great and the body deep through the middle, paying no
attention to anything else; or else you will have to buy a cow
like Ethel, where the is hardly any distance between the tail
and the thigh; milk her a few months and sell her to the
butcher. Now, I selected a cow something like the first and
paid #25 for her; she was a homely old thing, and the farmer
thought it was a good sale.’ I had her five vears, and this
is her record for five years:
Topsy’s Yield for Five Years.
= w < a < ze Q Z
= 2 2 =. =, 2 & ©
x et S B S 2 ot Sh
; S o 2: C e © Ee
7 ° 5 . = 5 w tna) S
YEAR. : = : 2 S S
: 4 o cS
is} = D
EA fs
5
SSO penta Are eigen af Ste 375 =| $ 93.75 6300 $12.60 | $106.35 $43.00 $63.35
IVE ao ueRene 10.287 476 119.00 8230 16.46 135.46 42.56 92.90
10): CelyygHi aee 7.769 355 88.75 6215 12.43 101.18 34.83 66.35
SOR eMart: 12.525 554 138.50 °| 10020 20.04 158.54 39.31 119.23
SOG aa ees 11.728 520 104.00 9382 18.76 122.76 32 55 90.21
Average... 10.037 456 108.80 8029 16.06 124.86 38.45 &6.41
It is an easy matter to select cows if you will shut your
eyes to the old-fashioned notions of points, yellow skin, fine
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ays)
hair, thin skin, long face, long tail or any of those things,
just let them all go and simply measure the distance with
your eye as stated. This is the idea. I look at the thigh
to ascertain what disposition the cow makes of her food. A
cow that has such a cat-ham as that is not in the meat busi-
ness. Then I say that is my cow, because she won’t convert
the food into meat. Then the next question is, How much
per, day can she eat over her own individual wants? Because
then she begins to work for me, and the deeper she is through
the middle, the larger per centage of the food she eats will
go to dairy products.
Mr. Larkin: What do you do with that class of cows
when they get to be old?
Prof. Haecker: I bury.them and raise up a tombstone.
Mr. Ford: JI notice that in your later rations:you did not
mention ensilage. Don’t you consider it good roughage?
Prof. Haecker: Yes, I do; but I feed also hay in con-
nection with it, and I think with better results. I cannot
' get my cows to eat as much ensilage as some people:can; the
very largest amount of ensilage that I could feed to a cow
was to this Topsy; she took 30 pounds, but she gets 21 pounds
of grain. 3
Mr. Ford: My whole dairy is eating an average of over
40 pounds of,ensilage a day. Now, speaking about balanced
rations, ordinary farmers cannot figure out the matter as you
do. I wish you would give us an idea of it as we would mix
it with the scoop shovel instead of your pencil.
Prof. Haecker: I would be delighted to send any one
this table that gives the amount of protein in each kind of
food.
Mr. Ford: TI have the full table that comes with Hoard’s
Dairymen, and I have the German standard. I think we could
get at it better if we could do it with the scoop shovel.
Prof. Haecker: I don’t do it in that way; I can’t afford to.
I can better afford to hire a man to mix them. We are feed-
ing more bran now because it is cheaper in proportion to the
food value; we give the cow all the bran she will take, but we
have to put a little barley and corn meal with it to make it
palatable and not quite so bulky. Our ration still retains the
ratio about 1:6.9.
56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Mr. Soverhill: Would you like to run a dairy without
bran?
Prof. Haecker: No, sir; bran is the cheapest food that we
have.
Mr. Johnson: After all that is said, wouldn’t you advise
us all to depend considerably upon the taste of the cow as to
the ration?
Prof. Haecker: Ido not find any cows that dislike this
ration and never ,jhave found any in my five years’ work. I
do not think it would be safe to leave it to the cow, because
she would fill herself half full during the day with corn
stalks. :
Mr. Ford: While I fully appreciate the value of bran,
I am milking fifty-five cows at the present time, and I am
getting twenty-five eight-gallon cans of milk, and I am not
feeding a mouthful of bran.
Prof. Haecker: That doesn’t show anything. What are
you feeding?
Mr. Ford: I am feeding ensilage, a little corn and cob
meal, brewers’ grains and beets, twice a day. The brewers’
grains are wet and are rich in protein, I believe.
Mr. Hostetter: What do you do with the calf?
Prof. Haecker: I let that calf suckle once, than I take
it away from the ,cow, and if the cow gives very rich milk
I do not let it suck at all, because there is too much solid -
in the milk and the little stomach cannot digest it, and by
the second day the ,calf will lhe down and by the third day
it will be dead. So, if the cow gives ordinary milk, I let it
suckle once, take it away from the cow, skip one meal, and
then the next meal I give it three to four pints of its mother’s
milk, and for a week I give it mother’s milk, three or four
pints at a time. The next week I give half whole milk and
‘half skim milk and,the next week I give skim milk and a
teaspoonful of ground flax seed meal, and from that on it
has nothing but skim milk and flax seed and a little roughage
when it is old enough. :
Mr. Hostetter: How does that calf compare with the
mother after it grows to be a cow?
Prof. Haecker: JI have cows that I raised that way which
are twelve years old and very fine.
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. ay)
Mr. Hostetter: The point I am after is, how long is it
going to take us to improve our herds if we keep killing the
calves and buying cows of persons who raise cows to sell?
Prof. Haecker: I hardly feel like answering that ques-
tion; it is not for me to answer. If you,want to know
whether I think you had better breed the right kind of calf
and grow it instead of buying cows, I can tell you that, but
I will tell you more about it tomorrow.
A Member: I find. that if a farmer feeds hay it im-
proves the flavor of the milk. What is your experience in
that?
Prof. Haecker: I have not found that it did. Any feed
that is well cured will give a good flavor to milk.
The Member: Don’t you think a cow needs hay once a
day at least?
Prof. Haecker: I think so.
The Member: Sometimes, when hay is very high, they
sell it and don’t feed it at all, and I have noticed that the
flavor of the milk is not so fine.
Prof. Haecker: I have not made any experiments along
that line at all. Many people think because I have been at
the Experiment Station five years I ought to know all about
these things, but I do not. I see no material difference in
the flavor of the milk or butter, no matter what the roughage
food has been, as long as it is well cured.
Mr. Ford: Is it not a fact that bad flavor in milk comes
from the bad smell in the stables rather than from the food
that the cow eats?
Prof. Haecker: Yes; that is right.
A Member: You state that you turn your cows out
in the day time, and that there is a tank of water there. Is
this water warm?
Prof. Haecker: No; it is cold well water.
The Member: When it is not pleasant, do you keep
them in?
58 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Prof. Haecker: No; they are always in this covered run-
way during both the day and night. They are only in their
stables while they are being fed and milked. If it is warm
and pleasant during the day, they are let jout of this runway
into the yard for a while.
Mr. Johnson called to the chair.
CARE OF OUR GOLD MINE—THE CORN.
H. B. GURLER.
I think that is very nicely put—corn, in my estimation,
is the king of crops with us. There is no question that if
we will save our corn crop, the corn and the fodder, there
is no crop that produces as much food per acre. Now, the
question is, How can we save it? Iam not arbitrary about
how we do it as long as we do it well. Ihave had a silo for,
I think, twelve years, and have studied the question. In fact,
I studied it seven or eight years before I reached the point of
building a silo. My faith in the silo has had a graduai
growth, and I am nearer to be an enthusiast today than I~
have been at any previous time.
There are some points with the silo where we have made
mistakes. In our early experience the mistake was made of
putting the corn in the silo before it had reached its best
stage, the proper stage of maturity. I remember talking with
a party in New England, who had put his corn into prac-
tically a cistern below the ground, and he told me that when
he got down into his silo, in feeding out, that there was
three feet of this bottem that had been spoiled from that
immature corn. Most of us have learned, at our cost, to do
better than that now; some of us have learned by other
people’s experience, fortunately.
I think some of us have gone to the other extreme, and
now allow our corn to become so mature and dry that there is
not moisture:enough to make sufficient weight to cause it
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. a9
to become close enough to exclude the air and prevent fer-
mentation, which will injure it as a food.
Kvery one must settle for himself as to how he shall
grow his corn crop, whether he will shock it in the field, and
let it cure out, or put it in the barn or the stack or in ricks
or in some way to protect it from the weather, or whether
he will allow it to stand in the field until the time when he
wants to use it.
This last fall and winter have been discouraging with
the corn product. In September we had half as much rainfall
as we had in the whole of the year 1896—something over eight
inches, if I remember right. I know I took more pains with
my corn that I was shocking than I ever did before, but the
water went through my shocks and the corn was damaged,
not fit to feed my cows. We fed it to young cattle that were
not giving milk, but I was disappointed.
That is one good thing about the silo, we are independent
of the weather. Our silos are built with the walls, tight so
that air does not penetrate; then we have the corn in the
proper condition, and we pack it closely, so as to keep the
- air out; even in putting it up, if it rains we can quit today
and go right ahead tomorrow. We need not necessarily stop
for the dew to dry off, nor even a little rain. We can keep
right along with our work. We are really more independent .
than we are in handling our corn in any other way, trying
to cure it dry.
I find that it is not wise for me to try to grow corn more
than three vears. Two years is enough. It is better to keep
up the rotation, which is not always easy when you cannot
get a hay crop. I have found that after growing my corn
two vears that this little root worm comes to bother us. It
commences on the end of the root and follows it up, and you
ean take hold of a hill of corn and pick it all up with one hand.
roots and all. The Professor at the University explained
to me about this little grub. He told me that this worm
lived entirely on corn roots and that if we would drop
off the corn for one year, we would starve the grub out, all
that were in that ground, and then we are safe until they
came again in two or three years.
60 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
I might say a few words about the stage of maturity.
I find that I get the best results to let the corn mature to
the point that the kernels are nicely dented, and perhaps
the very earliest of them are beginning to glaze a little. If
think that if we cut any earlier than that, we fail to get the
most of the nutriment from the corn, and if we grow much
past that point the corn will not all be digested by the stock
that consume it. This point comes up right here. It perhaps
is not safe to be governed entirely by the chemical analysis
cn this point. It is a question in my mind whether corn has
its greatest value at the time that the chemist will find the
greatest amount of nutrition. JI think that the cow should
be taken into consideration and we will learn at what period
we can get the best results from it. The question of palpa-
bility enters in here, and that is one of the vital questions all
along this feeding line. J think any of us who have done
any thinking must have discovered that the food must be pal-
atable to get the best results from it; if it is not, they will
not consume enough. Even Prof. Haecker, if he had given
that food and they didn’t like it and would not consume it,
could not get his profit out of them.
There are some other points where we have stumbled
with the silo. Manv have built their silos or their compart-
ments so large that they were not able to feed down fast —
‘enough to keep ahead of decay, or they have been careless
in cutting off the surface, cutting it unevenly, they have not
gone ail over the surface with regularity, so that they have
kept the surface fresh. I think a safe rule is to have your
silos built so that you have not over six surface square feet
per animal to be fed. For instance, if you have a silo 10x12
feet, that would be 120 feet surface; six goes into 120 twenty
times, so that would be all right for twenty cows. You must
feed down fast enough to keep ahead of decay, and the ex-
treme limit should be eight surface square feet per cow. If
we get beyond that there is liable to be trouble from decay
commencing.
T am satisfied that the greatest objection to ensilage has
come from a lack of intelligence in putting it up and in feed-
ing from it. I remember one time I found trouble with the
cream at one of my creameries. I run the thing down and
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. HL
found it was with a single dairy. I went to the premises and
found they were feeding, I think it was twenty-five cows from
a silo that was 20x25 feet, and they could not keep ahead oz
decay with the amount of stock they were feeding. Now,
feeding in that way will make bad milk. I have heard gentle-
men say that a cow will take care of unsound food, but how
long will she keep well, eating that kind of stuff?
Mr. Cooledge: Isn’t it a fact that the condensing factories
at Elgin will not receive milk from silo-fed cows?
Mr. Gurler: Yes, and I admit that there is more risk
where you are feeding ensilage than where you are feeding
dry feed, and I presume if I was running a condensed milk
factory I should do the same thing that they are doing, be-
cause there is more risk in it. [ am not getting up here to
advocate the silo in particular. I do not care whether a man
puts his corn in the silo or in the shock. I am advocating
corn. Of course the feeding of ensilage is comparatively
new with us and we have got much to learn yet. While I
acknowledge that there is more risk in feeding ensilage, on
the other hand, I visited only a short time ago, a dairy that
furnishes milk for a milk laboratory in one of our large cities.
That farm was being managed by a college-educated man,
one of the brightest men I have ever come in contact with,
and his coarse fodder was ensilage entirely. I know of other
instances where ensilage is being fed in a similar way and
where the milk goes into a more delicate trade than it does
at the condensing factory. I find that I keep my cows in a
little better condition when I feed them ensilage—their
condition is almost perfect. My herd will go out in the
spring and they will he 911 ched off by the first of May, whil2
my neighbors’ cows will run along till the first of July. it
is nearly like a grass food. I think sometimes that a fair
comparison is to compare it with dried fruit and canned fruit.
Of course the silo does not do as perfect work as we do in
canning our fruit, neither do we do as perfect work with
our dried corn as with our dried fruit; but you take a year
like this, and we we have a great advantage with the silo.
Our shocked corn is damaged much more than the corn that
we put in the silo this year.
62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Mr. Larkin: Where did you bind the bundle of corn that
spoiled, above or below the ears?
Mr. Gurler: Below the ears, if I remember right. My
first work was done with the McCormick ends, later on I
used the Deering.
Mr. Judd: They bind below, both of them. When {
bound above J found I met with same difficulty. When it
is bound below it is reasonable to suppose that it gets more
air. Have you had any experience in cutting your dry fodder
and then dampening it and allowing fermentation to start?
Mr. Gurler: No, I have not. I have been a good deal
interested in the different results in cutting and filling a mow
with corn in the fall. Some parties have had good success
and some have made a failure of it; the fodder would spoil.
i have come to the conclusion that one great cause of the
trouble is that the corn soaks up the dampness from the
ground, and the effect will be the same as when we put our
hay in wet. I just get in, twice a week, enough corn to last
three or four days at a time.. Do not bring in any large
amount.
Mr. Larkin: In putting in corn I have found good rea.
sults in putting it in a large barn on top of the hay mow,
and we set the corn all upright; then on top of that another
row upright. It kept in good condition, while that that was
laid down was not in first-rate condition. I think the ques-
tion of ventilation is quite an essential one and comes in here.
Mr. Hostetter: Has your silo rotted out at the bottom
yet, the one you put right into the ground?
Mr. Gurler: I have had no trouble. My first silo I built
with a single wall inside, selected good lumber and only put
one thickness of lumber inside. The one that I built two
years later I put on common surfaced lumber, and then tarred
paper and then matched lumber, and that one is going
to decay more rapidly than the first one. The one that was
built twelve or thirteen years ago, with just one thickness
of lumber inside I examined a year ago and there was no
decay to amount to anything yet. I have kept close watch
of both my silos. I think it is a vital question for us to con.
sider whether we want to build in the old way at all. If I
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 63
was going to build I would build a circular silo of some form,
whether it would be like a big cistern, or whether I would use
four-inch studding and spring around my lumber. If I did,
of course, the same point would enter into it about the wall
as in the square one. I have sometimes thought that perhaps
if steel or iron was cheap enough we could build one like a
stand-pipe, but I have not investigated.
Mr. Cooledge: 1 know of one that is constructed the
Same as a stand-pipe. It is round, about 30 feet high, made of
the refuse from a canning factory.
Mr. Gurler: It certainly should be circular, whether it
be of wood or iron.
Mr. Glidden: If a man was going to build a silo now
and should ask your advice as to the material he should use,
what would you say? |
Mr. Gurler: I think if I was going to build and had
to decide now, I would investigate this question of iron or
steel built like a stand-pipe. I don’t know as we could afford
to do it, but if I had to decide right today, I would build it
like the water tanks of the railroad companies are built. I
would use the stave.
Mr. Glidden: I never would recommend a man to build
one of wood. I would either build it of stone or brick. f
don’t know about iron or steel, but ten years will use up a
wooden one, and a man can’t afford to put up a building like
that once in ten years. I built silos big enough to hold 2,000
tons and used them for two years, and since that I filled then
with dry feed. They are built with 2x4’s, 16 feet circular, 20
feet high. I lined them and plastered them and everything
else.
Mr. West: I think it has been demonstrated that the
acids corrode iron and steel and it is not practicable. Is it
not true that corn going through certain stages of heat in
the silo loses certain qualities more than in the stack?
Prof. Haecker: The losses would be no more than in
fodder corn.
Mr. Glidden: How are you feeding your corn this win-
ter? In what shape, Mr. Gurler?
Mr. Gurler: I am feeding part from the silo and some
hay and then [ am cutting some shock corn. I put fifty acres
64 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
of corn in the silo and I had eighty acres shocked in the field,
Iam putting that through a feed cutter, ears and all, and feed-
ing it in that condition.
Mr. Judd: You have had experience, haven’t you, in feed-
ing fodder corn whole right from the shock?
Mr. Gurler: No, sir; I never did.
Mr. Judd: Does it pay to run it through the fodder cut-
ter? Do they eat any more than when it is whole?
Mr. Gurler: I could not very well feed shock corn with
my style of stall. I have the Bidwell stall, individual stalls,
and those mangers are not long enough to feed whole corn
in, and J don’t want my cows out in the yard some days long
enough to eat corn. |
Mr. Johnson: Wouldn’t you be ashamed to have your
neighbors see you feeding the whole corn, anyway?
Mr. Gurler: I don’t do it, and I don’t need to answer
that question. Last winter I used a sheller attachment to
my feed cutter, but I was doubtful whether it paid, as cheap
as corn is.
Mr. Johnson: I should think you would have to keep a
great many hogs after your cattle?
Mr. Gurler: Not so many. I don’t. wait for my corn to
get dead ripe. I cut the corn as early as I would if I was
going to put it in the silo. Now, as to the question of loss of
quality in the silo, perhaps Prof. Farrington can help us out.
Prof. Farrington: No, I cannot. I don’t think there is
any material change in the food by the fermentation in the
silage more than in the cured corn.
Mr. Judd: I think it is generally conceded by the best
authorities that both ensilage and fodder corn lose about
twenty per cent. of their natural feeding value in any way
that you fix it, when they are properly put up.
Mr. West: While in lowa a few years ago, I noticed my
brother went around picking the corn and my idea was that
he did that because he thought he saved the full value, be-
cause, if he put it in the silo a certain per cent. was lost.
Mr. Footh: My experience has been that when I have
been feeding ensilage that had corn in it and went to feed-
ing ensilage that had not corn, there was a decided loss in
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 63
the milk pail; the cows would shrink in their milk imme-
diately.
Mr. Gurler: Did you find by the addition of more ground
feed or other feed that you could make up that loss?
Mr. Footh: Yes. My experience with ensilage is this:
I don’t consider a stalk as really fit to put in the silo until it
has developed the suckers. If you could keep the suckers out,
you would gain, I believe. My experience is that a bushel of
seed to five acres will give me the best result, not only for
yield, but for quality. I planted not over a bushel to five
acres this last year and my ensilage went about nineteen
tons to the acre. My silo holds between 1,900 and 2,000 tons,
and I filled it with fifty acres. I plant both the Red Top and
the B. and W. The B. and W. does not mature early
enough to give us a chance to go to work as early as we
ought to. I filled my silo last fall with one extra man. We
commenced on the Red Top on the 20th of August. I believe
that the gentleman is right who said that the acids would
eat the iron silo. My silo is round, made of two thicknesses
of boards, with oil paper between, and after the third year I
found it was commencing to decay a little, and I plastered it
with a common scratch coat and then faced it with Portland
cement, and it stood over three years, and is there now, the
cement is all right where the boys haven’t stuck the pitchfork
into it, and I don’t believe it will rot. Mr. Oatman built one
last year in the same way, I think.
Mr. Wyman: I want to ask Prof. Haecker a question in
regard to the value of clover. How much did you say it was
worth in the production of milk?
Prof. Haecker: About $17.
Mr. Wyman: And corn stover was $4.00. Now, that
‘ being the case, wouldn’t it be a good deal cheaper, and
wouldn’t there a good deal more money made in raising clover
to feed cows at that price, or comparatively that, than there
would be in raising corn stover or in raising corn and putting
it into the silo?
The Chairman: You get twenty tons of corn to the acre
~ and about two and a half tons of hay.
Mr. Wyman: Even then you have got more money count-
ing by the acre.
—d
66 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Prof. Haecker: It would be a yvety good investment to
put part of that ground into the clover to use for balancing
the ration. As Mr. Gurler says, corn furnishes the most feed
per acre of any feed we have. |
Mr. Wyman: [f you balanced the ration, can’t that corn
bc husked and ground and the ration balanced in that way,
and wouldn't it make a cheaper feed with the clover?
Prof. Haecker: You could not balance it with clover; it
would require too much bulk; you would have to use oil meal
or bran or cotton seed meal, but vou could use it to a certain
extent in balancing the ration so far as roughage is concerned.
Mr. Wyman: How would it be then where it was put
into the stover, worth only $4 a ton? The question is whether
it would be cheaper to let the grain go and feed the clover.
Wouldn’t there be more money in it?
Prof. Haecker: Only to a certain extent; only to the
extent that the clover would balance the fodder corn; but it
would not do it. For instance, with corn fodder entirely ex-
cluded, and substitute the clover.
Mr. Plank: I built a silo two years ago, and we find if
we lack that we don’t get good results. We feed to every-
thine—calves, horses, colts, cows, everything—and I don’t
know but we will have to feed to hogs pretty soon. I fed a
bunch of steers two winters. I did not weigh the silage.
We gave a good big steer a scoopful and a half three times
a day, and about four quarts of meal. After we got through
with our ensilage, we undertook to keep our steers a little
longer and feed them good timothy hay, but they gaunted
right up, wouldn't eat hay. I found that we could not feed
the ensilage and then drop back onto hay. I had to get
some ensilage from my son-in-law. There is no lttrunbdle feed-
ing corn with ensilage. They hardly eat any hay; they cannot
eat straw just as well. They take only about one-third the
amount of grain that they would if they were eating hay.
Mr. Gurler: Your silo is partly built of brick mason
work; what would you build if you were going to build again?
My. Plank: I was experimenting. I never saw but one
or two silos before that. I dug about three feet in the ground,
then cemented the bottom and laid a three-foot wall on if,
put staves on and made a round silo—or, kind of oblong. If
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 67
I would build again I would dig into the ground as far as I
could go and cement it; then I would brick it up, and J
wouldn’t care whether [ had any roof on or not; just a light
roof. I would build the top entirely of brick. I do not think
the lumber keeps well, the acid or something rots it.
Mr. Gurler: How would you hold a brick silo together?
Mr. Glidden: Put on a hoop about two or three inches
wide.
Mr. Johnson: Wouldn’t that make it very expensive?
Mr. Glidden: I don’t know that you could fix it with
anything any cheaper.
Mr. Hostetter: How thick would your brick wall be?
Mr. Glidden: If I was going to build it eighteen or
twenty feet in diameter, 1 should make it eight inches. TI
would cement it right down on the ground, plaster it inside
on the dirt, and nothing on the brick; that is the way ours
is. The first year we filled it with dry fodder, because we
could not get a machine to cut it. We started the mill running
and kept pumping three days, put it onto the silo.
MR. GURLER RESUMED THE CHAIR.
The Chairman: I would like to ask Mr. Wheeler in re-
gard to the comparative expense of putting corn into the silo
and cutting it in from the shock. Which do you think is the
most economical?
Mr. Wheeler: I think putting in the same amount of feed
for, say, thirty head of cows that I would just as soon fill the
silo as stack the corn. I have filled five years. I have not
been satisfied with last year. I shall try to build, but I don’t
know how vet. I shall certainly build round in preference
te square. If have a little doubt between wood and iron. I
have rods going through my silo and after being filled five
years those two rods are pretty nearly eaten off with the acid.
The Chairman: I have rods that have been exposed
for ten years and they are doing their work yet.
Mr. Wheeler: I filled with different kinds of corn. One
year I put in quite a little sweet corn, but I didn’t like that
as well. It seemed to do more damage to the silo than any-
thing else I had. The wood of the silo looked all right last
68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
year when I filled it, but when we came to feed out, if we
took a bit and bored through the wood, it showed that these
2x4’s were rotted.
Mr. H. L. Bowen: I have had a little experience in the silo
business; this is my fourth year. I built my silo a little differ-
ently from others, because I did not have the means to build
it so nicely. I built a round silo about eighteen feet across
and twenty-four deep. I boarded it around with what is
called parallel siding, double boarded, used no paper what-
ever. The outside was boarded right the same way, with
common siding, and I used six-inch studding, set eight inches
apart. I have had good results in keeping ensilage. Com-
mencing at the bottom I laid a wall and made it heavy enough
so it wouldn’t crowd out. I laid up about a foot and a half
of wall. Then I laid my studding and I commenced to board
or the outside of the studding. After I got that boarded up
a foot and a half then I laid my wall up, so that I had a foct
and a half of boarding on the inside of this wall, then I com-
menced and just double-boarded it. The outside is in bad
shape at the present time, but as far as rotting is concerned,
there was no rot at all, only down where these studs set and
where it was backed up by this wall, those boards rotted in
two years. I took them off last fall, up as far as the wall
came and plastered that right up. Above that there is no
decay whatever. Now, in regard to feeding it, is there any
one here that has fed ensilage alone, no grain ration and
no coarse food. I have fed that way, though not for milk.
My cows, most of them, come in in the spring and summer
and they are mostly dry in the winter. I fed nothing for the
last three winters but just ensilage, and I have good results.
Mr..Footh: JI have done it for two winters, and did it
because they would not eat anything else in the way of
coarse fodder. I let the cow choose for herself, and if you
give her ensilage enough, she won’t eat hay or anything else.
But I would not adivse anybody to feed ensilage very heavily
to cows for anywhere from four to eight weeks before they
come in. I should shorten it up then and put them on some
other rough feed. I believe it creates a tendency to too great
a flow of milk at that time, and you will have trouble with
caked udders.
J ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 69
Mr. Judd: John Gould says that forty pounds of ensil-
age to nine pounds of gluten meal is his ration, and he says
that it does the business for him.
Mr. Johnson: What does he mean by gluten meal?
Mr. Judd: It is dried brewers’ grain, as I understand it.
Mr. Footh: No, there are two kinds; there is one that
comes from the glucose and starch factories and there is an-
other kind that goes under the name of grano-gluten. One
is a good deal richer in proteine than the other. That from
the starch or gluten factories is the best.
Chicago, Feb. 24, 1897.
Mr. J. H. Monrad, Secretary:
My Dear Sir: I regret very much that I am unable to
attend your meeting, owing to a press of business, which was
unforeseen. Iam fully aware of the fact that I am the loser,
but it can not be helped.
You know my views on the silo question. I do not hesi-
tate to say that from my experience with and without a silo,
that I am in favor of maturing corn, husking and shredding
as against the silo. Very truly yours,
3 JOHN BOYD.
The convention adjourned till 7:30 p. m.
EVENING SESSION.
The convention met at 7:30 p. m.
Mr. Gurler in the chair.
The hall was crowded to overflowing by an appreciative
audience, enjoying the entertainment provided.
Song, “I Fear No Foe,’ J ules Lombard.
Recitation, “The Facial Family,’ Miss Neltnor.
70 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
DAIRY EDUCATION IN ILLINOIS.
PROF. HUGENE DAVENPORT, URBANA, ILM.
I find this an immense subject, both because [llinois is
a big thing, and education is a big thing; and dairying is a
big thing, too, and representing the institution that I do, L
find myself considerably involved. It would not be fair to
treat the subject from the standpoint of the University, for
that would be dairy education at the University. At the
same time, it is not within the range of human possibilities
for a iuan standing here and representing the institution that
I do, to treat the subject without mentioning the University,
and so I have done both. In what I have written and in
what IT shall say I shall occupy most of the time upon the
general question rather than upon the particular, and if I
have omitted to say anything that I onght to have said about
dairy affairs at the University of Illinois, it must be credited
to my extreme modesty.
We of the United States occupy a virgin continent with
the accumulated fertility of centuries, and unquestionably
nowhere else and never since the morning of creation has
nature yielded her stored energy so generously as here in
America within the memory of men yet living. Although not
agreeable to our vanity it is well within the truth to say
that we of this country have grown rich and prosperous, not
so much by knowledge and skill as by the spontaneous pro-
ductions of a virgin soil.
As the superabundance of fertility fails, and we begin
to hear of it, more and more will technical ability be required
to compensate for the lessened natural productiveness and
to make the most of the conditions of life. The time is
coming and now is when technical ability will pay, nay more
than that, when nothing else will pay. Somebody has re-
cently said that Germany is destined to be prosperous and
powerful bevond her present measure because she has laid the
foundation in her technical schools.
The conditions of life have been so easy and food so abund-
ant that many of our people have lost sight of the economic
importance of the food supply of a great nation, and with the
multitude of fine arts and “higher occupations,” and with the
- PROF. EUGENE DAVENPORT.
ILLINOIS STATEH DAIRYMEN’S ASSOCIATION. 73
increasing leisure class relieved by the success of ancestors
from the necessity of personal exertion—with all these accom-
paniments of national prosperity, it is little wonder that a
sentiment of indifference, if not contempt, should have arisen
regarding the whole matter of the food supply, and those en-
gaged in so prosaic an occupation as its production. If, as a
people, we grow careless of these things, as a nation we shall
suffer, and the young in this country of both sexes, and of
all classes need nothing so badly as a realizing sense of the
importance of productive industry and the necessity for tech-
nical skill in what are called the common things.
This lengthy introduction was written to make it easier
to say that the public more than the individual is interested
in technical training. It means prosperity to the individual:
it means life to the public. Without it, in a few generations,
we shall be forced into degeneracy by sheer poverty ensued
from lessened productiveness of our lands. The exigencies of
circumstances, the needs of an increasing population and the
demands of an advancing civilization all demonstrate the
need of technical skill of a higher order and generally diffused
among the people, stimulated by public sentiment and sus-
tained by public enterprise.
Dairying is and will remain for all time one of the chief
contributors to the refined appetite of an elevated common-
wealth. This being true, it is and will remain a productive
industry for these individuals that are able to supply the
grade of goods that is demanded. Ranking among the lux-
uries of life, dairy products must be faultless to be valuable
to an epicurean public, or remunerative to the individual pro-
ducer. The successful preparation of foods so delicate as the
dairy products amounts to almost a fine art, and requires a
high degree of technical skill, combined with the finer
natural instincts of order, cleanliness, precision and dainty
manipulation.
We are often asked why it is that dairying asks so much.
favor in the way of free instruction at public expense. It is
held to be simply an occupation like thousands of others, and
like them ought to be left to work out its own salvation within
commercial circles, and from commercial stimulus only.
74 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Commerical products requiring but few people in their
preparation may well be safely left to the stimulus of com-
petition. Those that are manufactured at a few great cen-
tral factories, mainly by means of machinery, representing
great capital, will rapidly improve under the stimulus of
trade. But here is a class of articles, and there are others,
that are the product of labor rather than of capital. From
their nature they can not be controled and developed by the
iron hand of commerce through the medium of a few master
minds. This class of products represents the industries of the
people and for their successful prosecution we must depend
upon general training of the masses. Germany has under-
taken by her technical schools to increase and to develop, and
to make more acceptable and effective the productive energy
of her people.
And in this she is wise. Commerce will never develop
all the energies of a people. That they should develop is of
public importance, and that the commonwealth should under-
take the training of her citizens in these difficult industries
is not vicious patronage, but sound public policy. All the
world consumes dairy products. They are produced by the
great masses of the people and both consumer and producer
need educating. There is no need in educating the consumer
to a taste that the producer can not or will not satisfy, when
the verdict of the consumer upon goods produced by the masses
is negative, the individual producer has little means of judg-
ing why he has failed to please, and the last thing he will do
is to blame himself and then to learn to produce a better
article. Education must always begin with the producer,
leaving the consumer as the responsive agent. Say what we
please about oleomargarine—and when it poses as butter it
ought to be branded with a devil rampant—the fact remains
that its introduction into our commerce has improved mar-
velously the quality of genuine butter.
‘The public is interested that these products of the people
shall be of a high order. When a hundred pounds of good
milk made by an honest cow out of God’s green grass is
made by an unskilled workman into two or three pounds
of rancid four-cent butter, it is a public calamity, and the
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 75
public that will permit it ought to eat oleomargarine—or the
‘butter.
Shall we say, can we say, that the public is meddling with
private enterprise when it appoints inspectors, or traveling ex-
perts to visit factories and give assistance, or when it estab-
lishes schools for the education of the voung stockman and the
milk-producer or for the training of skillful operatives. Shall
We say, or can we say that the outlay is squandered; that it is
a waste of public funds; or that to impart technical instruc-
tion at public expense is unfair discrimination between indus-
tries, or that it institutes a vicious system of governinental
patronage? By no means. When the public does these
things it is attending to its own business; it is legislating
for its own advantage. What though the individual does
profit by the system. Is he worth less to the world because
he can serve it better and because he is worth more to him-
self?
Years ago Canada employed an expert cheese maker to
study the problem of cheese production in that country and
to go about from place to place teaching the best methods in
the factories. Result: Canadian cheese is sought after in
the markets of the world. We have employed what might
be called the independent system with a steam churn in the
cheese factory and a curd tank in the creamery and the out-
come of it is suggestively recorded in the popular names
skimmed and half-skimmed, white oaks and car wheels.
Here was absence of government patronage, and there has
come to be little of any other sort. What we need is educa-
tion, training all along the line and a strong popular sentiment
favoring it. We, the producers, must take high ground in this
matter.
With the advent of improved and expensive machinery,
the manfnacturing business has been taken largely from the
hands of individuals and placed with companies. The result
has been a better and more uniform product, which has
edneated the public taste and by creating a demand for goods
of a superior grade has practically driven from the markets
the products of home manufacture. In nothing has the
change come more rapidly or with a more pronounced effect
76 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
than in butter. The last to surrender of all the list of house-
wifery manufactures, that compound of a hundred secrets
and a thousand odors, known as dairy butter, is about to be-
come a thing of the past. We rejoice with our ladies that
they are to be freed from the drudgery of making it, and with
ourselves that we are to escape the danger of eating it, for all
the care of the most painstaking and skillful private butter-
maker availed for nothing when her nicely marked and daintly
noulded rolls were unceremoniously dumped by the local
storekeeper into the midst of the frowy mass or rancid corrup-
tion known as store butter.
We shall not need to educate the general public to make
fancy butter or cheese, but have and shall continue to have
need for a comparatively large number of skilled operatives
for the factory work. it is doubtless true that always the
very finest dairy products, whether in butter of cheese, will
come from some of the extensive private dairies, but that the
great mass, while not the very first in quality, will be uni-
formly fine and will be made in factories.
Now, as always, the great supply of milk, either for the
trade. or for butter, or for cheese, comes from thousands of
farms. This must always be, and in the economic production
of milk, and in its proper handling and delivery is crying need
for popular instruction.
I will not in this place or at this time discuss what the
State might, or ought to do, by way of legal standards, officiai
- ipspections, expert supervision or itinerant instruction to im-
prove the quality of our dairy products. Doubtless some or
all of these methods might be employed to the education of
the public, and therefore to the benefit alike of the consumer
and of the producer. I would speak more especially of such
instruction in connection with our great educational institu-
tions.
Education is coming to have a new meaning in the world.
It is coming to mean a training in any or all of those things
that the world needs, whether it be to know, to think, ‘to
teach, or to do. With the advent of the new education, labor
is becoming respectable, if it be good labor and directed to
a worthy end, and the labor and the man will be judged by the
quality of the product. Do you say that this is materializing
ILLINOIS STATE DAIRYMEN’S ASSOCATION. Gu
education? Then let it materialize. There is no longer to bea
distinction between thinkers and workers. We are demand-
ing that the thinkers act and that the workers think, and that
is right.
The schools are where the young receive their impres-
sions of what the world is going to be like and of what is to
be expected of them. More and more they are looked upon
as places in which to get ready for the serious business of life.
Jeer at the schools as we may and reproach the graduate with
the list of self-made men, and that of valedictorians, who have
never been heard from, the fact remains that in the highest
technical work it is acknowledged that the graduates fresh
from the schools are sought for their up-to-date information
and advanced instruction.
The day is passing when it is seriously asked whether
after all a College of Agriculture is a dream, a theory, an
illusion, or a fact. Sufficient material for careful and useful
instruction along agricultural lines has already been collected
and methods of instruction fairly well worked out, although
the idea is less than a generation old. I am able to say that.
IT am one of the older graduates of the earlist established Col-
lege of Agriculture in America, and this will serve to show
how new is this field of education.
Two prominent facts have developed in recent years in
the problem of agricultural education. One is that we are
sadly lacking in knowledge of fundamental facts and essential
principles, and that experimentation, original research to de-
termine precisely where truth lies, must go hand in hand with
instruction; that the teacher must be himself a student, and
that both teacher and student must be experimenters.
As the sum of human knowledge increases its need will
be increasingly apparent, and its possession will lend a con-
tinuously augmented advantage. In the days that are to
come the knowledge of the past will not avail. Investigators
must be alert to discover, and he who would succeed must
be keen to learn. Therefore, should experimentation and in- °
struction go hand in hand in our schools, and because of
rapidly rising standards all men must become learners.
The second fact that has stood clearly out is that this
sort of learning is expensive. It is laborious and costly in
78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
time, apparatus and especial equipment. These things can not
be learned from books, evolved from the inner consciousness,
nor can they arise spontaneously from that general ability
which is the conceit of ignorance. There is no royal toad to
its possession. |
Original research is too costly for private enterprise. It
is too uncertain of results to be commercially profitable. In-
struction is expensive of apparatus, and, at the best, of the
student’s time. The best of schools with the best of equip-
ment for advanced work are none too good, and this is be-
coming better understood in the more progressive sections
of our country. Illinois has not acted either generously or
early in the matter of agricultural education. With a soil
capable of marvelous yields of raw material she has not felt
the need of special training. The position was natural, but
persisted in is disastrous, and will place her by default
among those states that are inferior by nature. Mlinois will
never realize the full measure of her natural resources as an
agricultural State until she educates her sons and daughters
te avail themselves in full of the advantages they possess.
Speaking definitely, how much should be done at the Uni-
versity regarding this matter of instruction and experimenta-
tion in agriculture? It is eminently fitting that this question
receive careful consideration at this time because the proposi-
tion of an agricultural building, a portion to be devoted to
experiment and instruction along dairy lines, is before the
General Assembly for action.
Coming to Illinois froin a State that was the first to move
in the matter of agricultural instruction, and as Dean of the
College of Agriculture, and Director of the Experiment Sta- -
tion, I should have been recreant to my high trust had I not
very early, as early indeed as seemed compatible with due
deliberation, called the attention of the Trustees, and of the
people of the State, to the necessity for a larger conception
of the position that ought to be taken by a great public uni-
versity regarding instruction in the ruling industries of the
people of the State. I should have been guilty of obtuse per-
ception, or of gross neglect, had I not urged incessantly from
the first for a stronger organization, and a larger teaching
force that should compare favorably with those of our sister
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 79
States and that should be compatible with our unprecedented
agricultural interests. I should have been guilty of the gross-
est professional negligence, and of treason to the State, had
I not in season and out of season, at home and abroad, with
organization and with individual, labored industriously to
show the necessity for a building and equipment suited to the
needs of agriculture, for a plant with which to work. Stand-
ing before you, I am here to say that while I am in Illinois,
I shall continue to labor till we get it.
It is reasonable and necessary, and good work cannot be
done without it. It is the cheapest way to train the rising
ceneration, for every well-trained man is a nucleus for the
dissemination of better knowledge among the people. Other
states have moved ahead of us, and are drawing upon our
* students. The Trustees have done much, how much there is
not time to say, but the end is practically reached until the
people will establish a plant in which technical instruction
of our kind can be imparted. ;
| Specifically what ought to be done at the university con-
cerning dairy interests? JI hope to hear discussion on this
matter, but am free to say that four great lines of work stand
clearly before me as seeming to demand attention. They are,
First, to do our share of the vast amount of experimental
inquiry yet remaining before we shall learn the most economi-
cal method of producing milk, and the most successful pro-
cesses of manufacture of dairy products of high grade.
Second, to teach to every student entering the College of
Agriculture, and as many others as will come, the essentials
reyarding milk production and its proper care bacteriolo-
gically and otherwise to insure a perfect article for manufac-
turing purposes. Added. to this I would that every student
should know how to use the tester and the separator and
understand the general principles of creaming and butter-
making, with opportunity for further instruction by election,
and I would place in his hands the best known modern appa-
ratus. Third, I would have a piant in which those contem-
plating the business of manufacturing can learn by thorough
and experimental methods the best processes of manufacture
of both butter and cheese to the end that standards and
products may be improved; that is to say, I would have a dairy
$0 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
school wherein specialists may learn the art of producing the
best quality of dairy manufactures.
All these will require special apparatus and suitable
buildings. When will the State provide them? We are ask-
ing for these now. How much behind our neighbors is Illi-
nois willing to remain and why? It shall not be said that
she remains behind because nobody reminded her of her neces-
sities. She will not remain behind. I have faith in so great
a State peopled from the best stock of the new world, and [
have courage.
Fourth, and lastly, the organization representing dairy
interests at the university ought to be strong and aggressive,
alert to the well-being of those interests within our borders,
willing and able to co-operate effectively with this body here
in convention, always and everywhere for the good of dairys
ing. This is not mere wordiness. I mean it. I have talked
it at home, and I talk it to you because I feel it, and because
I believe it is the only sound policy.
Expensive? AlJl good things are costly. We have al-
ready covered that ground. Whatever at any cost will in-
crease by never so small a fraction the quantity or the quality,
or the ettectiveness of the productive energies of a great
people is cheaply won. If this be not sufficiently specific, I
will cal] attention to a single instance. I know that every
man here will agree with me that the Babcock test is worth
more to the world in dollars than all that the Wisconsin
Station and equipment, and all the other Stations, ever have
cost or ever will cost.
All that the government puts into both agricultural edu-
cation and experimentation in all the States for a year is
jess than the cost of one iron-clad. Let the energies of pro-
duction at least keep pace with agents of destruction. This
is not to draw comparison, because we need them both, but
it is to show that what we are expending for public education
and advancement of knowledge is not such an extravagant
sum after all, and that it is an investment that returns a
revenue.
Violin Solo, Miss Neltnor.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 81
THE FARMER’S WIFE AS A PARTNER.
MRS. VENA M. BEEDE, CHADWICK.
Doubtless every nation owes a large share of its pros-
perity to good household management. Certain it is, the
power is in the hands of the home-maker—whether she be
the wife of the millionaire or the man who works for one
doliar per day to help ov hinder financially. The work of
weman on the farm necessarially reaches farther than the
home-making—she must belp earn the bread.
When youthful farmer John and Elizabeth enter into
that “till death do us part” partnership not only is it a part-
rership of ordinary joys and sorrows of life, but a business
partnership, only we do not usually think about it that way,
but it is truth. Elizabeth must keep up one end of the line
of farm work or John can not keep up the other.
Unless your John is already the possessor of a farm home
free from incumberance, which case is so rare that it scarcely
belongs to the story—the real every-day story reads: “We
began with nothing; but we were young.” Have you noticed
that no difference how sagely we speak to young people of
the wisdom of putting off the marriage day until there is
‘some provision for the future, “just as of old,” wisely or un-
wisely, there will be Johns and Elizabeths begin life together
while still in the verdancy of youth.
Said a mother to me—so mournfully that congratulations
over the new daughter were entirely out of order—“I tried to
get James through the green age without getting married, but
I couldn’t.”
I think we need have no fears of these early partnerships,
if only these Johns and Elizabeths possess strong, healthy
bodies, clear minds, good habits, hands willing to work and
brain ready to think—an abundance of hope, that blessed
Special quality of youth, its best equipment for battle, and
better than all, a love for each other so strong and deep that
time with its wrecks strengthens and deepens.
On the basis of usefulness in society, such take precedence
over all the successful money manipulations of the world.
is
82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
“The richest of the commonwealth
Are free, strong minds and hearts of health,
And more to her than gold or grain
The cunning hand, the cultured brain.”
Upon the success of such depends the present and future
prosperity of our nation; and any condition of society or
government that tends to bind or lessen the chances for pros-
perity to this class of citizens by other than natural causes,
undermines the foundation of our free government.
I will think over the people of the farming communities
where { have lived and those of them who have heen finan-
cially suecessful, and you may think over those of your
acquaintance. I know we will agree that the success was due
te mutual ability and helpfulness of farmers and their wives.
The scales about balancing with the down weight in favor
of the farmers’ wives.
My mother’s work on the farm comes to my mind forcibly
as an example of how woman is a business partner with her
husband in farming. She and my father began life in the old.
fashioned way, planning as they went. Besides doing or look-
ing after the thousand and one things incident to a growing
household, she managed the dairy, poultry and garden. The
family table was supplied with the products of these and the
surplus exchanged for groceries and clothing for the family.
All indoor work was arranged to meet the needs of outdoor
work. If my father wanted dinner earlier for some reason
on wash day or any other day, it was ready. If there were
men for extra work on the farm, as was often the case, she pre-
pared wholesome food for them and beds for them to sleep on.
All business matters were discussed. She seemed ready for
every emergency, often without efficient help in the house.
All this time she had the greater share, as mothers generally
dc, in looking after the temporal and spiritual wants of a
large family of children. She worked in this way, not because
my father demanded it or asked it, or even expected it, for
her welfare was ever at his heart, but because her aim was the
same as his—they lived for a common purpose. It was their
home, with its growing comforts, to be made secure. It was
their children to be fed, clothed and educated; it was their
old age that must be free from want, if possible; no interest of
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 83
his, but was hers. She knew that year by year the fields must
be prepared, sown, cultivated, harvested, and products sold
te reach the desired result; so she planned accordingly, put-
ting hand and head heartily into the work laid out to do, the
same as my father did. My mother’s example is one of many |.
that I think of.
According to the account history gives of the first farm
home, this seems to have been the divine intention—the man
was placed in the garden to dress it and keep it, and the
woman was to help him, only I do not believe Adam’s garden
was so large that Eve needed to help as much as many of our
American farmers’ wives do their husbands.
In the rush for wealth characteristic of our nation, we un-
dertake too much. To one unaccustomed to physical labor
it is simply appalling the amount of work women do on the
farms. Work is one of the farmer’s wife’s unlimited, undis-
puted rights, and yet I do not know any happier class of
women. Work is a safer extreme than‘idleness.
“The honest, earnest man must stand and work,
The woman also; otherwise she drops
At once below the dignity of man
Accepting serfdom. Free men freely work.
Whoever fears God fears to set at ease.”
We are told that hard work is the cause of the large per
centage of insane women from farm homes. I believe it is
not so much hard work as worry, injustice, too close applica-
tion to every day duties without any outside interests to
break the monotony of regular work, which troubles could be
avoided in many instances. :
A part of the business of husband and wife should be to
aim to lessen labor as they can afford it. There is labor-saving
machinery to be had for indoors and out. Employing help that
board themselves is a farm luxury. Many farmers do this.
Good help in the house is a greater luxury. Own a good
family horse. Live on plain, wholesome food. These are
some of the comforts of farm life that are a hundred per cent.
better than their money value deposited in banks. I do not
know that there is any question about farmers’ wives helping
to earn the farm income.
84 ILLINGCIS STATE DAIRYMEN’S ASSOCIATION.
In a business way Farmer John finds it the cheapest
way as well as the best to look up a thrifty Elizabeth to do
the work, particularly in these days of “restored confidence.”
Asarule the farmer’s wife is no spendthrift—not so much
so as her husband. She has her likings, like other women, but
fine linens, laces, dishes and house furnishings are not usually
purchased until she can honestly pay for them. Incidentally,
I want to tell that in our dealings with the girls we employ in
a special industry on our farm, we have found that almost
invariably they keep correct_accounts and give good measure.
I am also told by merchants that working girls seldom abuse
their credit, which speaks well for future business women.
Our farmers’ wives boast of good habits. Personally i
am not acquainted with a farmer’s wife of American birth
who will touch a drop of intoxicating drink as a beverage,
let alone go to a saloon, and only a few of foreign birth. Sorry
I know many of their husbands that do. I know only one
woman who uses tobacco. She is a young woman of Ameri-
can birth and smokes a cob pipe. Ido know more than one
man who does not use it. The farmer’s wife finds no time
to patronize the store boxes and street corners; nor is she
giving to treating and tipping, all of which means thousands
of dollars saved where men worse than waste it. Now tell
me why in the name of common honesty, there should be any
question about the right of the farmer’s wife to have a share
of the common earnings for herself, or a say in how they
Shall be spent. Law and custom say these common earnings
are the husband’s: but by that broad, unwritten law of right,
they are not all his any more than all hers. The hard work-
ing farmer’s wife should be the last woman on earth who
should beg for money of her husband for the necessaries of
life. It would seem strange to hear a hard working farmer
beg of his wife for money to buy a pair of new overalls, a
new pitchfork or a modern plow; but it would be as just
as the wife begging for money for a new dress, a new wash-
board or an improved wringer.
Sometimes I think that farmers’ wives are themselves
to blame for not placing more value upon their labor. Tears
are said to be the natural solace of women, and I would not
stay them if I could, but with these tears over thoughtless |
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 85
injustices, I would reason that men could not get along with-
out us on the farm any more than we could without them.
Then talk it and act it; not fight it, on the theory that
men can be educated as well as women. History does not
record that Eve did not help Adam spend the garden proceeds.
_ Ido not think there is so much question about money
rights of women as even twenty years ago. The world moves
on. At one of our Farmers’ Institutes last year I was fully
convinced we are living in a new era for men and women.
A woman who is a business success at poultry raising gave a
paper on her line of work. One thing she said, and the best
of it all is, when I go to town I don’t have to ask my husband
for money. I have my own money to spend. This remark
led to a talk by the farmers that would convince the pioneer
woman suffragists that the battle was more than half won. A
farmer who had been denied his wife’s help for many years
because she was an invalid, said farmers did not realize how
much of their success was due to the help of their wives. This
sentiment was echoed by another, who added that on his farra
all the proceeds of the dairy and poultry belonged to the
women folks. Another said he and wife used the same pocket-
book and it worked well, and another that he found it profit-
able to let his wife handle the pocket-book. So it went on—
a simple, honest recognition of the financial help of their
wives. Perhaps most men would laugh to know that these
few remarks touched the heart-strings of some of the women
present, but “he jests at scars who never felt a wound.”
Just how farmers and wives can adjust money matters
between them can only be arranged by themselves; no
two families have the same needs or desires; but a good
understanding to start with, recognizing the rights of both
husband and wife, will avoid much friction. <A family jar ono
money matters savors too much of that place where none of
us want to go. I know a woman who refuses to cook the
meals till she gains her point. If questionable, the plan is
an effective one. A man’s empty stomach is an easy barrier
to break down.
For my own part, I want no poultry or dairy money, al-
though I help work at both, or any other special money. I
want to know about the condition of the farm finances, then
86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
use as seems best from the common pocket-book, the same
as my husband does. The account book tells how it is used.
I think it not an unprofitable plan for lovers to discuss
practical business matters, and although Shakespeare does
tell us, ‘“‘“At lovers perjuries they say Jove laughs,” promises
of honest lovers are as good as any, with the exception of
any promise involving the appetite for intoxicants and tobacco.
Young Farmer Brown may in all honesty tell his love that
for her sweet sake he will never touch a glass of liquor or
smoke a naughty cigar, but if the appetite is already formed,
it is too often one of the “promises made and never kept.”
A word about property rights of farmers’ wives. Since
the law does not recognize the wife in the common earnings
on the farm, this duty rests upon the husband. If a division
of property seems impracticable, he should make a will secur-
ing to her what in justice belongs to her. Many wrongs
arise from the neglect of this duty. It is seemingly hard for
the farmer to find time to make a will. It is like the senti-
ments of one of my old school-mates in her first composition,
on the subject “The Time to Die.” It read, “I would not like
to die in the springtime, when the fields are green and the little
lambs are skipping about. I would not like to die in the
Summer when the flowers are in bloom. I would not like to
die in the autumu when the leaves are falling and all nature
is dreary. I would not like to die in the winter when the
earth is cold and covered with snow.” The natural conclu-
sion was—there is no proper time to die.
The partnership of farmer and wife includes the home,
school and church, and should extend to every line of common
interest. One of the present great needs of the farmer is the
help of his wife in politics. There is no interest of the farmer
that the ballot controls that is not the farmer’s wife’s, from
the President of the United States wp to the little red school-
house on the hill top and in the valley.
Tt is noticeable that the leaders of the two great political
parties do not want the help of woman in affairs of govern- -
ment, although the platform of the coming party in power
declare its willingsness for broader usefulness for woman.
Two theories for the meaning of that plank—the more charit-
able one, that it means nothing; the other, that women work
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 87
a little harder to pay more taxes to support the successful
scramblers for office.
It is said the farmer’s wife does not want to help her hus-
band in politics. Perhaps she does not, but give her the
chance. I know some farmers also who are too selfish to do
duty as citizens. Time makes different demands and we
change our ideas to suit circumstances. A mother who had
sent out to her country a large family of good citizens was
asked her opinion about woman’s suffrage. “TI used to think
nothing about it, but the more I think of it, the more I feel
it my duty to cast my ballot, if I have the chance.” This
mother struck the key-note of citizenship. Duty is what the
country calls for from its citizens through the ballot, and
often am I wondering how indifferent is the farmer to this
duty. He is intelligent about the needs of his country, and
I should say in the vanguard of thought for his country’s good.
He knows that he is as repsonsible as any other man for the
condition of his country. Yet, so often will he stand quietly
back and let political machinery do the work that under our
present form of government belongs to him to do. This neglect
furnishes capital for the so-called politicians. Give the farm-
er’s wife a chance to help him to do his duty in this direction.
Give her a chance to help settle the money question. It would
be done while the nations are looking around for that com-
mittee. The result would be ‘honest money,” but it would
most likely be gold and silver.
Let her have her say about protecting home industries
and competition with the markets of other nations; for the
evil political conditions affecting the finances of farmers the
past years, from whatever causes they spring, have borne
most heavily on the farmer’s wife and has given her ample
cause to think.
One of the saddest things that darkens this beautiful
earth for the farmer’s wife is the licensed saloon—the saloon
that is supposed to help pay the taxes of the towns and cities.
Hard earnings, comfort, peace and all that makes life worth
living, lies buried there for many a hopeless farmer’s wife.
Please give her the chance to help bury the saloon down deep,
for her husband never will alone. Let her have every oppor-
88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
tunity to help her husband, protect the rights of their home
and guard it against the evils that threaten.
Some how I have great faith in woman as a help to man
in whatever field is open to her. Like man, she is full of mis-
takes and thoroughly human, but she has on the whole, a
gentler, keener, finer sense of right—men call it intuition—-
that 1s a necessary force in helping man attain best results.
In the account of the creation woman was. created a help
good for man.
To people not accustomed to looking below the surface,
the life of the farmer’s wife is not an attractive one. Unfor-
tunately the drudgery of farm life cannot be hidden, but be-
hind this there is much to compensate for appearances. Her
life is a comparatively independent one. Freedom from the
demands of fashion and what is called society, gives her time
for thought, work and reading. In these days of bounti-
ful literature and nearness of country and city, there is no
excuse for the farmer’s wife not keeping in touch with the
world about her.
The necessarily close partnership with her husband in
work, their singleness of purpose in life, their dependence upon
each other for comforts, great and small; close contact with
nature and the natural in life; the partnership in the rearing
of their children, and, by the way, the best contribution of the
farm to the world is its girls and boys. These are some of the
conditions that make the farm home the most perfect home
on earth. And for the good of this home—that goal that lies
beyond the plow handle and the burden—we ask for a more
complete partnership of husband and wife in every line that
bears upon it. Why not?
WHY DO NOT FARMERS TAKE THEIR WIVES AND
DAUGHTERS TO THE DAIRY CONVENTION?
MRS. E. NOBLE.
Mr. President, Ladies and Gentlemen of this Assembly:
Tam glad to greet you here tonight. Glad also to note the
interest taken in this convention. J have enjoyed the many
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 89
good thoughts that have been presented here, but in this life
joy and sadness go hand in hand. Uife is intermingled with
pleasant scenes. joyous hours and grievous burdens to be
borne. And, as farmers, you are accustomed to endure many
hardships. We have been enjoying what has been presented to
us since this company gathered in this pleasant place and
tiust you will be able to patiently endure now for a little time,
and I will try to give you a few practical reasons, Why Farm-
ers Do Not Take Their Wives and Daughters to the Dairy
Conventions.
Perhaps some of vou will expect me to say some very
unpleasant things about the much ridiculed farmer, by call-
ing hini a hay-seed, and tell you he does not care for his
family; does not care to have them go from home, to enjoy
the dairy convention, or to go any other place of pleasure or
profit. And make comments on his broad-toed shoes and
coarse garments and rough appearance. I have only one
comment to make along this line. Remember, diamonds are
found in the rough. I never throw stones through my own
windows except accidentally, so I will leave all unpleasant
criticisms to those of other professions, and will con-
sider the farmer’s reason, also that of the wife and daugh-
ter, for not being found in larger numbers at the dairy con-
vention. Ido not consider the farmer at fault in this matter,
but think them kind-hearted men, and just as willing to have
their wives and daughters to come here as men of other pro-
fessions are to take their wives and daughters to places they
are specially interested in. There is a great deal said about
woman’s rights, and 1 think the women are scarce, yes, hard
to be found. who, if they really desired to go to the convention
within a reasonable distance of the homes, would not assert
their rights and go. But the farmers as a class are “stay-at-
home,” hard-working men and women, and we find many of
them willing to make great sacrifices to give their children
advantages that they have been deprived of in early life. The
inventive genius of the age has made a great revolution on
the farm and in the farm homes of the kind of work and
manner of doing it. So in all branches of business, improve-
ments all along the line. We no longer see the gang of men
with scythe in hand cutting the grass, or the sickle or cradle
90 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
for the grain. These old methods have been superseded by
by various kinds of mowers and harvesters. The spinning
wheel and loom are also things of the past in the farm home.
The wives and daughters have lost interest in this branch
of labor that only a few short years ago was a part of the
work of the farm, but now done in the factories, with a
greater amount of machinery and experienced workmen. Also
the inventive genius of the present age is fast ridding the
farmers wives and daughters of the care of the dairy. In
my girlhood, a farmer’s daughter would have been considered
below par in her education if she had lived on a dairy farm
and did not know how to take care of the milk and produce
from it a quality of butter or cheese that would compare
favorably with the Orange Co. brand. All these years
there have been improvements in the methods of caring for
the dairy products until the farmer’s wife and daughter are
nearly rid of this branch of farm industry. The milk is taken
te the factories, where they have better facilities for making
it into butter and cheese or condensing it and give greater
profit to the farmer. While in many instances it adds to his
labor, but relieves the wives and daughters, and they with
but few exceptions rejoice in the change, and are not as inter-
ested in gaining information along this line, as when it was
considered their work. The time is not. far distant when it
will be as hard to find a farmer’s daughter who knows how
te make a tub of butter, as it is now to find one who would
know to take a fleece of wool and convert it into cloth, as
our grandmothers did. While the products of the dairy are
cared for to a very great extent in the factories, the wife and
mother has more time for the other household work, and the
daughters have turned their attention to various other occu-
pations—teachers, stenographers and the finer arts—seeking
for some remunerative occupation outside of the farm home.
Some farmers wives render as a reason for the lack of ©
interest in dairy conventions and the manner in which the
milk is cared for, that it not only relieves them of the hard
work, but they are also relieved of the privilege of a pocket-
book with a little money to call their own, but are obliged
to ask their liege lord and master for every penny they have,
which still has a tendency to lessen their interests in con-
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 91
ventions, where it is advocated that the factories ought to
do the work. An old lady who has made butter and cheese
for years and enjoyed it, is not in sympathy with taking the
milk to the factory, and says, “I don’t like this factory busi-
ness.
Every time I want a little money I do be hearing, “And
what did ye do with the dollar I give ye out o’ last month’s
dividend?” Isee no use at all of all this machinery. If they’d
be letting the milk alone, the cream would come on the top
of its own self, and anybody could be churning the butter up.”
“Where ignorance is bliss, ’tis folly to be wise.”
Another claims to know a whole lot more now than she
had time and strength to put into practice. But all are not
so fortunate, and no doubt they have forgotten the old maxims
that “The largest room in the world is the room for improve-
ment”; also, “Iron sharpeneth iron, so doth the countenance
of a man his friend.”
As I said before there are some exceptions. There are a
few who do not see the benefits of the newer methods. It
has been said by one writer to be well-fed, well-warmed and
well-rested insures beauty and long life. The farmers, as a
rule can claim the two requisites well-warmed and well-fed,
but the third, well-rested, does not belong to farm life as a
rule. The extra effort that it costs the farmers’ family living
out five, eight or ten miles in the country to get to places
of pleasures or profit has a tendency to lessen their interest
in many things that would otherwise be very attractive.
The hard werk and long hours on the farm is driving
Inany a farm hoy and girl to the city, feeling that the farm
work is beneath their calling. This ought not to be. How
often we hear the words of praise for the merchant, the doctor,
the lawyer, the printer and preacher, and how seldom a word
of praise for the farmer. But if the farmers should withhold
their products for a short time only, the machinery wheels of
all the other industries would cease to roll and the nation
would cry for bread. The farmers’ wives and daughters do
well their part toward keeping the wheels of industry moving
throughout the land, if they are not found in large numbers
at the dairy conventions.
92 ILLINOIS STATEH DAIRYMEN’S ASSOCIATION.
God bless the farmers’ homes and help them to see the
necessity of making them attractive, so the boys and girls
will see more of comfort and pleasure in their country homes
and be less willing to leave them.
God bless the farm boys, who guide the plows and turn
the soil and pave the way with hard toil for the rich harvest.
God bless the farmer girls, whose willing hearts and
helping hands and dainty touch do much to make home life
beautiful on the farm.
Song, “Put Me Oif at Buffalo,” Mr. F. J. Effert.
Recitation, “If 1 Could Be By Her,’ Miss Neltnor.
The convention adjourned till 9 o’clock next day.
Convention met pursuant to adjournment at 9 o’clock a.
m., Thursday, February 25, 1897.
H. B. Gurler in the chair.
The Chair appointed the following committees:
On Membership: W. R. Hostetter, B. E. Wilcox, E. C.
West.
On Nominations: Lovejoy Johnson, George Reed, O. S.
Lueas.
On Resolutions: A. G. Judd, W. D. Artman, W. R. Hos-
renter,
ECONOMICAL FEEDING AND RELATIVE VALUE OF
FEED STUFFS.
Prof. Haecker: Mr. President, I hardly know how best
to handle this subject. I will have to feel my way along, and
say whatever the moment brings forth.
The feeding of a dairy cow, or, in fact, any domestic
animal, should be looked upon as a mathematical problem,
the animal as a machine, and the feed as the fuel. Now, in
order to do economical work we must have in the first place
a machine thoroughly adapted for our work, if not, it will
not do the most economical work possible. It is, therefore,
necessary to commence just where we left off yesterday, taking
the dairy cow as the machine with which to manufacture
dairy products economically, and eliminating the beef or gen-
eral purpose cow. Having that style of animal to deal with,
the next thing in order is to provide environments. We find
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 93
that all cold or all conditions are objectionable or that make
an animal uncomfortable will have a tendency to us and waste
food energy. So see that she is absolutely comfortable.
Now, having these three conditions, comes the problem
of the amount of fuel to use. Many experiments have been
carried on during the past five or six years comparing the
different kinds of food stuffs. From my observation, not only
during the years that I have been in the Experiment Station,
but also during the time that I have been engaged in breeding
and dairying, it seems to me that there is very little differ-
ence between food stuffs, provided they contain the nutrients
needed by the animal. In other words, I find that if I am
feeding corn and it is dearer than barley, that I can substitute
barley for corn with equally good results. I find that I can
eliminate corn from my ration and add ground wheat with
equally good results. I can take out wheat and substitute
rye with equally good results, if the animal will eat it. Cattle
are not as fond of rye as they are of barley and wheat and
corn. So we can go on and substitute quite a large list of food
stuffs in place of the barley or corn; they are, in fact, feeding
equivalents, containing about the same amount of protein and
carbo-hydrates as of corn. This being the case, we can
choose whichever one of these feed stuffs is most economical
as the principal portion of our ration. Then, in order to
produce dairy products economically, we must have the food
contain the exact proportion.of the different nutrients that is
needed. In order to do that, we will take corn as the stand-
ard. We find it contains too much carbo-hydrates and that
it is short in protein. Of course we always select from the
farm first, so we will add a few pounds of oats; figure up
again, find out how much the two contain in carbo-hvdrates
and in protein and finding the ration is still short of protein
or milk-producing ingredients, we try another of our next
cheapest feed stuff, with a high per centage of protein, which
probably is bran. We will add whatever we think we can
afford of bran, and then adding up the totals of the amount
of protein and carbo-hydrates, we will very likely find that
we are still short in our proportion of these two nutrients,
and we may have to add a little oil meal in order to balance
it. In this way we can build the ration according to our
G4 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
individual conditions and surroundings; each farmer has his
own peculiar conditions and he must plan his ration himself,
-but he must always make the principal part of it that feed
stuff which in his locality is the cheapest. In Minnesota the
first thing we do is to find out how much bran we can get
inside of a cow. We figure that it is about eight pounds,
the maximum. Then we add four pounds of barley and one
pound of oil meal and that balances the ration, gives just
enough heat-producing material to keep the body warm, and
enough protein to give a large daily yield of milk and also
replace the waste tissues in the body. In the corn belt we
would first have to take a ration of corn and ascertain how
much we could give a dairy cow per day and yet add enough
of the other feed stuffs to balance the ration. It would seem,
perhaps, that it would not make any difference whether we
fed all corn or not, so long as a cow gave a good flow of milk,
but that really is not so. If you will stop to figure you will
find that you can only feed about six or possibly eight pounds
of corn per day, and the other part of the ration will have to
be composed of food stuffs that are high in nitrogenous
elements. If we have clover hay we can make a fair ration
with about eight pounds of corn, about four pounds of oats
and clover hay, but if you have timothy, or, indeed, any other
kind of hay, except clover, it is very difficult to make a bal-
anced ration without resorting to pea meal, oil meal or cotton-
seed meal. I presume in this State the cheapest food that
you have with which to balance a ration is cotton seed meal,
because it contains some thrity-two per cent. of digestible
protein. The cheapness with which rations can be com-
pounded under present conditions is certainly remarkable.
When I reached the point of 12 cents for a day’s rations I
thought I was getting down to about the bottom figure.
Things have changed materially since then, and, as you re-
member the figures of yesterday afternoon, the cost of board
for a cow ranges from 44 to 60 cents per week, showing that
a dairy ration runs somewhere from 5 to 7 cents per day.
This winter we have found that the cost of a ration is even
less than ever before and it is well that feed stuffs are lower,
for, if they were not, we certanly could not afford to produce
butter at the ruling prices. In stating the questions of the
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 95
comparative value of feed stuffs, I find that in ordinary prac-
tice we can value the feed by the amount of digestible protein
it carries or about the amount of nitrogenous element in it,
and this for this reason, the carbo-hydrates, the heat-producing
or fat-producing element, we can get in straw, in corn stalks,
in fodder corn, in timothy, millet hay, prairie hay, and all
these cheap fodders, which contain it in abundance. So the
only difficulty we have in making a balanced ration is to get
the feed that contains a high per centage of digestible protein.
It therefore follows that feed is valuable in accordance with
the amount of protein it contains. I have made a table giving
the different values of the food upon that basis, which is as
follows:
COMPARATIVE VALUE OF FEED STUFFS FOR
DAIRY COWS.
Calculations based upon the percentage of digestible protein.—T. L. HAECKER.
H q Du.
COMPOSITION 2 .| Valse -
EP OUNT as ae ae COMPARATIVE VALUE PER
OF FEED. 23 ise ka Ton OR BUSHEL WHEN
fy 2
FEED STUFFS. .; [DIGESTIBLE ae al Sad BRAN {8s WORTH
Een ae | Seal. 2
4 } g 5 fo) ———————————————————
As) |S) 3/58] 22/2551 oy ool
st Nal lll wey tee) =” Ss S : oe $6.00) $8.00'$10.00/$12.00'$14. 00
TBST OL i ee ae a 8950! . 125) .421 036|84.50 225] 1 $4.50) $6.00) $8.00 $10.00'$12.00'$14.00
IBC WEEN 3 55 amin Boe emeeee 8822) .091) .590).018) .16] .820) .728 08 11 15 18 ree .25
WOrmie Fie hs .|, 8900] .092).685].031) .16) .286| .736 .09| .12 16 21 PA) 479)
Corn and Cob. Meal.. . |.8490) .065] .563).029} .16} .220) .520 .08 11 115 .18 BoP) aP45)
Millet pecd 5 ME Maen . 8750) .090) .541'.029) .380) .500) .720 . 10 13 se BOD, .26 .30
Saag ee Ne SS .9100} .092] .510).089) .14) .438] .736 .05 .07 .09 .12 4 16
IPOS sae bee ee Ree tole ae . 9016). 194] .596'.005) .80)1.333) 1.552 .20 .28 Bait Ae -)6 .65
RV OWes Select oid cabs 8900). 105) .593).015) .20) .357) .840 11 14 .19 24 .28 fan
SIMORES as pence ccs .8950!. 100] .559) .023) 4.50} .225) .800) 3.60) 4.80) 6.40} 8.00) 9.60] 11.20
Wiheattiy: See ee yo 8900) .110).586).015) .60/1.000) .880 12 1d 20 .25 30 34
Cotton Seed Meal..... 9186] .3820| .202 100 18.00 .900) 2.560} 11.52) 15.36) 20.48] 25.60) 30.72) 35.84
Linseed Meal.......... 9000) .276! .335'.073 16.00) .800, 2.208! © 93] 13.25] 17.66} 22.08) 26.56, 30.91
|
eyes) COMPARATIVE VALUE PER TON
iH a WHEN TIMOTHY LS WOFTH
eles
St Pe
633
46 S| $4.50) $6 00) $8.00/$10.00/$12 00) $4.00
aly
Timothy Hay..... 8706) .034).434 .013 $4.50) .225) 1. $4 50] $6.00) $8.00/$10.00/$12.00'$14. 00
Clover Hay, Red...... “BIT .076|.400).015| 4.00) .200) 2.2385) 10.06) 18.41) 17.88) 22.35) 26.82) 31.29
Corn Stover........... 5990! .020! .334!.006! 1.00) .050] .588) 2.65) 3.538) 4.70) 5.88) 7.04) 8.23
Fodder Corn.....:... -|.7100 026] .384;.013) 2.€0) .100) .765) 3.44) 4.59) 6.12) 7.65) 9 18) 10.71
WHWN@ingd BLP) \iaae ee ae nee .8800|.039].485'.010] 4.00] .200] 1.147) 5.16} 6.88} 9.18] 11.47) 18.76) 16.06
Prairie Hay, Upland. |.8750|.035) .418).014) 3.00] .150) 1.029); 4.63] 6.17) 8.23) 10.29) 12.385) 14.41
Prairie Hay, Mixed...|.8410|.034/.415 .012} 3.00} .150| 1. 4.50} 6.00} 8.00) 10.00) 12.00) 14.00
Sedge Grass. 5 ...|. 8984! .034 453-011 3.00} .150) 1 4.50) 6.00) 8.00} 10.00} 12.00} 14.00
es
96 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
With a table of this kind if you have the price of a certain
food, you have the comparative value of all the other food
stuffs. We will say that if bran is worth $6 per ton, upon
that basis we find that barley is worth only 11 cents per
bushel. Putting the bran at the figure you pay, say $10, bar-
ley for feeding purposes is only worth 18 cents a bushel. Now,
if your barley is worth 36 cents per bushel, then the bran is
worth $20 a ton, and if your can buy bran for less, it will
be economy to sell your barley and buy bran. When bran is
worth $10 a ton, corn is worth 21 cents a bushel, so that
when ever corn is more than 21 cents a bushel, bran being $10,
the proper thing to do, is to sell your corn and buy bran, and
even if the corn is not valued at quite 21 cents, it will pay you
to sell corn and buy bran to balance up with the corn that
you have.
We will next take the item of oats. If the bran is worth
$16 a ton, oats is worth 12 cents a bushel for feeding. If oats
is worth 18 cents a bushel, then bran is worth $15 for feeding
purposes. When bran is worth $10 a ton, peas are worth 47
cents a bushel. There you have valuable feed and especially
in the corn country. When bran is worth $10 a ton for a dairy
cow, shorts is worth $8 a ton. It is only recently that you
have paid more for shorts than for bran. The shorts will have
a greater tendency to form flesh and shrink the cow’s milk,
than bran. I speak of commercial shorts as we buy them
by the car-load. Farmers are apt to buy what they call
heavy bran; that is, bran containing a great deal of shorts.
This is a mistake; the whiter the bran the poorer it is, the
lighter the bran, the better for food, because the shorts in bran
is composed chiefly of starch, simply the heat-producing
element which is not good for milk.
Mr. Hostetter: Can you feed bran and shorts together?
Prof. Haecker: Why should you? You can mix milk
and water together, but why? When bran is worth $10 a ton,
wheat for feeding purposes is worth 25 cents a bushel, cotton
seed meal $25 a ton, almost two and one-half times as much
as bran.
Mr. Judd: If they were equal in value, which would you
prefer?
ILLINOIS STATE DAIRYMEIN’S ASSOCIATION. 97
Prof. Haecker: I would prefer the bran for two reasons.
It is a farm product, in the first place; and in the second place
it makes a more desirable texture of butter; in the third place,
it is a very healthy food foracow. We have nothing better.
Mr. Johnson called to the Chair.
Mr. Judd: Do you men to say that cotton seed meal is
not healthy?
Prof. Haecker: No; but bran is particularly healthy; it
keeps the bowels in good condition. I don’t know so much
about cotton seed.
The Chairman: Feeders, who use cotton seed meal ex-
tensively, say they are unable to do so any great length of
time, because it affects the health of a cow.
Prof. Haecker: I should suppose that would be the re-
sult. Linseed meal is worth a little more than double the
cost of bran, about $22. It is generally considered a very
concentrated food, but it has a very beneficial effect upon the
digestive tract. I frequently feed a couple of pounds a day
to a dairy cow before she comes in, to keep the bowels loose
and keep her in good health. We find the same differences
exist in roughage, one of the most astonishings things is the
difference in feeding value between timothy hay and clover,
using the digestible protein as the standard, timothy hay
valued at $10 makes clover hay worth $22.35.
A Member: Timothy hay is worth in the Sycamore
market $7.50 and clover hay $5. When you spoke of the corn
ration, did you mean corn meal, or corn and cobs ground?
Prof. Haecker. I said that when bran was worth $10,
corn meal was worth 21 cents a bushel, and corn and cob meal
is pretty nearly as valuable, 18 cents. The value of clover hay
becomes especially apparent in the corn belt where you need
roughage containing a high percentage of protein to balance
the ration, and if there is any place in this country where
clover hay is as valuable as stated in this table, it is in this
vicinity.
Mr. Soverhill: I think we need somebody to teach us
how to handle our clover hay. I do not think the people of
—7
98 ILLINOIS STATE DAIRYMEN’S ASSOCIATOIN.
Illinois generally take care of clover hay as they should; it is
spoiled before they cut it.
Prof. Haecker: It is the most difficult hay, probably,
that we have to secure; corn stover is worth $4.70 when
timothy is worth $8 per ton. Stover is corn cut when the
corn is ripe or nearly ripe and placed in stooks and the corn
husked. out, the stalks that are left make the corn stover.
When prairie hay is worth $8 fodder corn is worth $6.12 per
ton. a
Mr. Reed: What do you mean by fodder corn?
Prof. Haecker: We sow the corn about thirty inches
apart in drills, then we cut it and stook it up, just as you
do with your corn, and feed it out without husking. Some-
times it contains quite a good crop of ears, and sometimes, if
it is pretty thick, it has no ears on. We sow common Dent
corn.
Mr. Soverhill: When you say prairie hay, you mean
timothy hay?
Prof. Haecker: Of course not; if timothy is worth $8,
millet is worth $9.18; upland prairie hay, $8.23; prairie hay
mixed, that is medium bottom prairie hay, $8; the sedge grass
that grows on the first bottom prairie, not having a stem, but
having a leaf from the root up, is valued at $8. Nothing has
surprised me more than to find this bottom or slough hay so
valuable. I fed it a year ago last winter and the cows were
very fond of it; there was hardly a particle of it lost, and
they kept up the flow remarkable well; as well as with prairic,
or any other kind of roughage that we ever fed.
Mr..Case: In feeding cotton seed meal, if you feed a high
ration of it, isn’t the butter inclined to be oily?
Prof. Haecker: It is just the reverse; it makes it hard
and crumbly.
The Chairman: Is not that slough hay you speak of as
growing in your country, very different from our marsh or up-
land prairie?
Prof. Haecker: Not the upland prairie, I think that is the
same thing, but the marsh hay is different. That would be
worth about $3.20. :
Mr. Seeley:, You have not mentioned sweet corn.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 99
Prof. Haecker: I do not find the difference between
Sweet corn and common Dent that some people do.
Mr. Judd: Which can you get the more of to the acre,
on a field of corn, sowing in drills that way, or broadcast?
Prof. Haecker: I don’t know, but the largest amount of
food from an acre is obtained, with us, by sowing the corn
by hand, in furrows about six inches wide, kernels about two
inches apart, and it is planked in; that is, they first make fur-
rows by drawing the plow along, leaning a little to one side,
and furrow out two acres that way, and then go along with the
hand and sow it into the furrows and plank it crosswise.
The Chairman: Do you mean to say they actually sow
corn that way in your country?
Prof. Haecker: They do, and they raise more feed to
the acre than in any other way. They harrow as long as they
can, never plow; then the corn comes up so rank that it
chokes out all the weeds, and an immense crop of corn is the
result.
Mr. Judd: How do you cut it?
Prof. Haecker: Sometimes cut it with a reaper having a
reel rake, and sometimes they have to mow it by hand, espe-
cially if they have a storm just before harvest time, as it goes
down badly.
Mr. Judd: How many tons to the acre do you get that
way?
Prof. Haecker: I have not weighed, but the dairyman
next to the Experiment Station had fourteen and a half acres
last winter. He had thirty cows, four horses and a bull that
he kept on that fourteen and a half acres, and in the spring
he drew out one row of stooks that he had no use for and
scattered around in his pasture. Of course, he used it for
rough feed. His cattle were in good condition in the spring.
He fed bran and a little oil meal for grain.
Mr. Judd: Were the cows giving a good flow of milk
during the winter?
Prof. Haecker: I don’t really know. The cows looked
well; I don’t see any reason why he shouldn’t have had a good
flow, it was almost a perfect ration; fodder corn, bran and oi!
meal. In the first place, fodder corn, by being cut pretty
early is easily digested; in the second place, it furnishes the
100 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
heat-producing part of the feed, while the bran and the oil
meal furnish the protein and the milk-producing elements.
Mr. Judd: When do you sow this corn?
Prof. Haecker: A little before the middle of June, and
let it stand as long as possible. I wouldn’t want it touched
with the frost. I am beginning to think that the idea that
the corn must be matured so that it is in the dent stage, or
in the milk stage, is wrong; that is, that it furnishes a larger
percentage of digestible food at. that stage than it does at any
other, or, that the stalk of corn must throw out an ear in
order to reach its maximum development. Now, I am aware
that this is not orthodox. It looks to me as if by planting
corn late in the season so thick that it can not ear, yet leaving
a space between the rows so that the air and the sunlight
can circulate through that that corn will gather up as much
fod value as it will if it is planted in the hill and is allowed
to put part of the nutrients into the ear. If a stalk of corn.
does not divert the nutrients into an ear, there is no other
place that it can go to. You will notice that corn planted late,
where it must be cut early must grow very fast, and we find
that wherever vegetation grows very rapidly, it gathers a
larger percentage of protein than it does where it grows
slowly.
The Chairman: In discussing the ensilage question yes-
terday, it was decided that the time to cut ensilage corn was
the very last moment when the ear is as ripe as can be be-
fore frost. How do you reconcile those two things?
Prof. Haecker: They are in perfect harmony; the ear
forms the dough stage soon after the pollen falls on the silk
and we find that if there is no ear, the corn stalk reaches
maturity just the same. It cannot form an ear but still
it grows, and it seems to me in that stalk of corn is preserved
the nutrients that will otherwise go into the ear. Of course
it will require considerable experimental work to ascertain
whether this is so or not, but from my observation, I am in-
clined to think that such is the case.
Mr. Judd: Can we accomplish the same result by cut-
ting it earlier?
Prof. Haecker: No; it has to go through all the stages
of maturing; the plant always changes its climatic condi.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 101
tions, and the time comes when it must reproduce itself and
it goes right at it.
Mr. Judd: Is there a stage where the juice of the corn
will turn to acid and another stage where it turns to sugar?
Prof. Haecker: Prof. Farrington is the chemist, I am
Simply giving my opinion. But I see that men planting corn
in that way seem to get more feeding value out of it per acre
than do those who are planting it in the orthodox way.
Mr. West: What value would you place upon cob meal?
In this vicinity the corn and cob are being ground to take
the place of oats and bran. Will they do that?
Prof. Haecker: No, sir; it will come very near taking the
place of oats, but not of bran by a long ways. It is not worth
more than half what bran is.
Mr. Judd: Isn’t it true that a hundred pounds of corn
and cob meal will make about as much milk fat, as a hun-
dred pounds of clear corn meal?
Prof. Haecker: I rather think it might be worth a little
more. In the first place, it keeps the grain loose, so that the
juices can penetrate the mea! and digestion is more perfect;
in the second place, the cob itself has some feeding value.
A Member: I think it was said yesterday that the test
could not be increased by feeding. JI want to tell a little ex-
perience. I had been feeding shock corn in the fore part of
the winter, and clover hay, and no.other feed until about the
first of January, when I commenced with turnips, what they
call milk turnips. My test before that was 4.5, and since
that it has been up to 4.65, and I don’t know how to account
for it except by the turnips or some mistake. I have always
had the idea that turnips would increase the quantity of
milk, but not the test. It did increase the quantity of milk
in this case and the test too.
Prof. Haecker: Nothing has surprised me more since
we have been carrying on these experiments than the varia-
tion in the test; not only from week to week, but from day
to day and month to month. We are very careful about our
tests and yet we find the greatest variations in different
animals in the herd, the food and conditions being the same.
102 ILLINOIS STA'TE DAIRYMEN’S ASSOCIATION.
Mr. Reed: Is there a difference between the morning’s
and evening’s test?
Prof. Haecker: Some cows give it one way and some the
other.
Mr. Monrad: If I remember right, in your report, you
had a variation from 2.6 to 4.1 in one cow during one week,
so we don’t want always to say that the creamery man is
making ‘a wrong test.
Mr. Judd: Is it not true that the variations in a herd
of cows about offset each other, so that a test made twice a
week would give very closely the average production?
Prof. Haecker: Yes, I think it would. I would like
to read a few of the tests we have made.
HOUSTON.
December. Milk. Per Cent. Fat, Fat. Butter.
Hd NVI eg Rak 19 4.% .893
cp ow. 17.2 45 94 co) dae
115A. M.. 19. 3.8 722 | 1.622
P. i ! Le i 4. ( aN
16—A. M... 4.6 828 {
P.M... 15.9 5 195 7 -1.894
17—A. Me 18 8 4.3 .808 L 1 "83
P. Me 16 a 8 ( cf
18—A. 18.5 3. 03
P.M 16.6 45 nat 1 1.692
EAE MiG chink ei a 18.4 5. 920 i 1 9%5
; n A deren Bt. TA 16.8 a 773 | Wy
0—A.M... 19. 3. 684
NGL Wvanias 17.3 A "79 ¢ 1.706
IMO AN ES eee ys eRe aes Mouailewee seo dullonodacts do sucoedan\| eden less game awoe 12.617
i
COSTOMTESA ARES Sau re Ae gtct cee acne eet Sea REE Ue 2,14 nol Dare UE ISO emer OM NEC TTILTS
Cost of one POUNG OL DUtbCI A. sete ae ee Be) ool nen Geena
Myx. Hostetter: How much will a cow vary from day
to day?
Prof. Haecker: Some vary 1 per cent. and some vary
but little. It depends somewhat on the cow. I have a few
of these tables here, if any one wants them they can have
them.
(The bunch of printed tables handed out by the Professor
was very promptly taken and loud calls were heard for more).
Mr. Dean: In feeding corn fodder, did you feed it whole,
or did you run it through a shredder or cutter?
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 103
Prof. Haecker: This fall we commenced feeding fodder
corn and run it through a cutter. Last week we found that
on account of the abnormal amount of moisture we had to
abandon it and open our silo. This is a very practical dem-
onstration of the place to put your corn, in the stook or in
the silo. All of our fodder corn left in the stook is practically
lost. It seemed to have become sour and is moulding, and
is not fit for dairy food.
Mr. Judd: There must be something wrong somewhere.
I am feeding fodder corn right out of the shock every day and
I do not think [ have lost a pound. I sow it five or six kernels
in a hill and put it in large shocks and it is just as green and
fresh and nice today as ever, and the cows eat it in prefer-
ence to the best hay you can put before them. For fifty
head of cattle we use about seven shocks a day and that is
our entire rough feed. I leave twenty-five bushels of corn to
the acre and husk out the balance, corn that goes sixty
bushels to the acre. I feed it whole.
Prof. Haecker: We have had an unusual winter; it has
been raining and snowing nearly all the time, and on that
account the corn has not kept as well as usual. We have had
no trouble heretofore.
Prof. Farrington: What is the basis of this calculation;
what is the system by which you establish the relative value
of these feeds?
Prof. Haecker: The digestible protein. We have no
difficulty in getting digestible carbo-hydrates; we have it in
straw, fodder corn and hay in abundance. The only difti-
culty we have is to keep it down; not get too much of it. Con-
sequently the value of all our food is measured by the amount
of digestible protein it carries.
A Member: You base the value of these feed stuffs on
the chemist’s analysis?
Prof. Haecker: Yes, sir.
The Member: Not the cow’s analysis?
Prof. Haecker: Practically, yes.
104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
THE FERTILITY OF THE DAIRY FARM.
HON. JOSEPH EB. MILLER, OF BELLEVILLE.
A Divine Providence kas generously supplied our earth
with an endless yariety and profusion of plant-life, not alone
to beautify the landscapes, but also for the support and the
comfort of man and animals. These plants contain in their
different parts certain substances that are also found in the
air and the soil and are therefrom extracted by the plant for
its support, growth and maintainence. The different parts
of the same plant often containing different chemical sub-
stances or these in different proportions. At the same time
the different members of the vegetable kingdom are so varied
as to adapt themselves to the endless variety of conditions,
soils, temperature, climate and degrees of moisture.
Now, it may readily be imagined that the longer and the
heavier the land has been cropped, the more of the substance
called plant-food has been extracted from it, and in the
course of time, if nothing is added to the natural supply,
the land must become unable to support plant-life in sufficient
quantities so as to repay the husbandman for his time and toil
expended upon it.
Hence, it remains for the genius of man to support nature
in this matter, and this may be called the science of agricul-
ture, and is one of the most uncertain questions, owing to
the great variety of soils, seasons and conditions involved, that
the agriculturist has to contend with, and the question arises,
“How to supply that fertility so as to leave a profit to the
farmer over and above the cost of labor and materials in-
curred?” Therefore, a farmer should be well-versed with the
best methods of plant-nourishment, for in nothing else is every
well-established principle of agricultural science more daily
violated.
The process often varies in different localities, arising
from causes already stated; therefore, it might have been
better to have had the subject-matter of this paper in the
hands of one conversant with home soils and methods, than
in the hands of one from a remote locality, as in the case
with the present writer.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 105
In view of these facts, I shall confine myself to only such
methods as may be of general application. We lack much
in definite knowledge on this question of soil fertility on
account of the original fertility of our soils and the tempta-
tion to reach out for newer farms, we have not yet given
this question the due consideration that its great importance
demands.
The experience of other countries is being repeated in
ours and the old and ever-recurring question is upon us of
maintaining profitable productiveness by means of systematic
culture and returns to the soil. Let this comprise besides
what we call manure, such other help as is at hand, although
no fertilizer in itself—such as good tillage, drainage, summer
fallowing and judicious rotation of crops. There is no soil,
however rich, that cannot be impoverished by continually
taking therefrom and returning nothing. By a little wise
foresight this may be much easier prevented than remedied
afterwards. When once land has become totally impover-
ished, no amount of agricultural science can ever restore it
to its original fertility.
The theory of rest is a vain delusion, as evidenced by the
fact that those Eastern farms that have been lying idle for
50 or 100 years are as poor today as at the time in which
they were abandoned; and the lands spoken of in the Bible
that at one time fed the mighty hosts of Israel, now after a
rest of thousands of years, hardly produce enough vegetation
to feed a goat.
The dairy farmer should, as a rule, not go off his farm
for the materials to fertilize his land. Improved stock with
improved culture should solve for him the fertility of the
soil; in this matter the dairy farmer certainly has the ad-
vantage of the common farmer owing to the amount of stock
that he keeps, he opinion prevails that permanent pastures
result in increased fertility. In general this is not the case.
If nothing additional! is fed during the time that the stock
is on pasture, they are merely returning what they have
taken off, resulting in no increase of fertility, and it hardly
ever pays to feed cattle when they find good grass in sufficieut
quantities. Whether permanent pastures should be kept at
all with us is yet an open question. On account of our hot.
106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
dry summers, we have only good grass in the spring and
fall and the land is too valuable to put good tillable fieids
into indifferent pastures when more feed can be raised and
more cows kept by other and more approved methods.
Concenirated manures or commercial fertilizers are out
of the question. They are too costly to be profitably used in
raising feed for cows. As far as the writer is aware, their
use in our State is seldom attended with satisfectory results.
Some of them contain all of the important ingredients needed
in the soil for the growth of the plant; these are called com-
plete fertilizers. Others contain only one or two, or three, and
are intended to be applied to such crops as have them largely
in their composition or on Jands that are deficient in only
these. But unless the special needs of any given soil are
well understood, well made barn-yard manure is much more
rehable than any special fertilizer. An analysis will help us
nothing, as the different parts of the same field show a dif-
ferent analysis, and the analysis does not show whether the
ingredients are in condition to be assimilated by the grow-
ing plant.
Chemical manures, lime, salt, plaster, etc., are no fertil-
izcrs in themselves, but their mission is to make those al-
ready in the soil available. In the course of time, they will
impoverish the land and will then cease to have any effect,
until other manure has again been added, when they may
again be used with effect. In general it is better to add
fertility direct than to draw it out of the soil with chemical
menures, lime, ete.
What is true of one manure in any particular soil or
season may not be true of another, or the same under different
circumstances and different experiments often lead to different
results, something not strange when we reflect upon the great
variety of conditions involved. The Illinois dairyman should
not go off the farm for manure; his chief dependence should
be clover and stable-yard manure, plowing under green crops,
patching out in spots with such other manures as can be
obtained cheap enough to warrant their use. Clover should
ever constitute his greatest source to draw upon for fertility.
as it is out of the question to produce enough good stable
manure to keep up the fertility of his land. Clover is good
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 107
fur the cows and good for the land. Joseph Harris mentions
it as the great renovating crop of the American agriculture.
Its place has never yet been taken by any of the leguminous
crops with which we are acquainted. During its growth, a
large amount of nitrogenious matter accumulates in the soil;
hence, the great value of clover as a fertilizer. It furnishes
shade for the soil during the fierce drying heat of summer, its
leaves are continually falling and soon form a delicate cover-
ing for the entire soil, easily penetrated by the air and en-
able it to receive those atmospheric elements that are to en-
rich it. It further does not, like most manures, impart fer-
tility in spots, but to the entire soil. According to ex-
tended experiments, the land derives more benefit when
clover is cut for hay than when pastured oft by animals, and
more by being cut twice, than only once, and still better re-
sults are derived from clover being allowed to go to seed than
when cut for hay; for, in this case, the roots become stronger
and more numerous and more leaves fall to the ground. Its
rank growth further makes it a valuable crop for green
manuring by plowing under, when it has these effects. It
gives vegetable mold, the reots bring plant food out of the
subsoil, and the acid produced when the decay is going on,
aid in decomposing and desolving the animal parts of the
soil and make them available for the assimilation of the grow-
ing plant.
Grass and clover cut and fed to the stock and the manure
applied to the land will produce as good or better results
than if the original crop had been plowed under. In which
case the material has been rectified and concentrated in the
animal labratory, and without the loss of any desirable con-
stituents, at the same time, giving us a more soluable manure
and the added profit from the stock.
Manure produced from any kind of food is worth a large
per centage of its first cost, ranging according to circum-
stances and locality, so that in selling our crops we are at
the same time sending away this fertility and getting nothing
for it, as we only get pay for the amount of nourishment as
food contained in the same. It has been noticed that it is
almost impossible to grow red clover year after year upon
ordinary farm soil. Old fields of clover become thin and
108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
yield little, and are then said to be clover sick. When in
this condition none of the usual manures or fertilizers can
be relied upon to secure a crop of clover. The only means
of securing a good crop is to allow some years to elapse
before repeating the crop upon the same land, for the only
conditions that can be relied upon in practice to cure clover-
sickness is “rotation.”
With us, next in importance to clover is barn-yard
manure. The manure pile has, with a good deal of truth,
been called the fountain-head of benediction. With us it has
never been fully appreciated. It is a complete fertilizer, safe
and useful everywhere, and in it lies the great advantage
that the dairy farmer has over the general farmer for keeping
up or increasing the fertility of his land. If a farmer can
get all the good barn-yard manure that he needs, that is
enough. There is nothing on the long list of commercial fer-
tilizers which give so good a return for the money invested
in it, as good, well-made stable manure. Nothing whatever
that can afford plant-food should be wasted. It is astonish-
ing how much that is generally allowed to go to waste about
the farm may thus be converted from a disease-breeding
nuisance into a source of health, pleasure and wealth.
A good manure is usually estimated by its ability to
yield ammonia and this substance arising from certain veget-
able and animal decomposition is its very essence, is readily
dissolved in water and promtply lost by drainage or by evap-
oration into the atmosphere under the heat of the sun and
exposure to rains. Plaster absorbs it and retains it in the
heap, while lime sets it free and causes it to escape. We
have seen that barn-yard manure is a material which rapidly
undergoes change. When it is practical to haul the manure
from the stables and pens and spread it on the fields at
frequent intervals the loss of valuable constituents need not
be very great. When the manure must be stored for some
time the difficulties of preservation become greatly increased,
the strong odors coming from the mass indicate that the
nitrogen is escaping, and the dirty-looking water issuing from
the heap is proof that the valuable fertilizing constituents,
including potash and phosphoric acid, as well as nitrogen,
aie being leaked out of the mass. If this is allowed to go
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 109
on a sufficient length of time, it is plain that the valuable
parts will disappear, leaving the dross for the farmer to haul
upon his land.
An analysis made by Prof. Way, of England, shows that
the value of covered manure is more than double that of
the uncovered. One way of saving the manure to the best
advantage is to use plenty of bedding, which should be stored
under cover so that it will be dry and ready for use when
needed. Bedding not only helps to save the manure, but adds
to the health, comfort and cleanliness of the stock. The
bedding material should always be dry and clean and be used
in sufficient quantities to absorb all the liquid voidings, the
savyiny of which is of importance as it may be considered
as a double distilled essence of fertility, and is far more effica-
cious than the solid excrements of the animals, quicker in its
action because all the elements are in a soluable state, and
are more evenly distributed.
Manure thus made, using short bedding such as saw-dust,
cnt-straw, etc., is an admirable fertilizer for grass land or
meadows. It will act as a mulch to the grass during win-
ter, the rain and snow will carry the solution into the soil
ready to be used bv the plants when they start to grow in the
spring. One of the most economical plans of management
is to load the manure intc a wagon or sled direct from the
stables, sheds of feed-lots, haul it out into the fields and
scatter it direct from the wagon. <A. low truck wagon will
be fonnd convenient for work of this kind. Jn this way the
more readily soluable parts will be taken up and retained
for the use of the growing crops next spring, while preparing
this land for planting in the spring will work for the rest
into the soil and there will be a little waste. Manure ought
not to be allowed to accumulate in the stables. It is detri-
mental to the health and thrift of the stock.
The most common method of applying barn-yard manure
is to distribute it in heaps on the fields and to let it then
remain for some time until they are spread. This method
is objectionable as it increases the labor of handling and the
loss of fermentation and leaching, while uniform distribution
is not likely to be secured. The spots on which the heaps
stand are strongly manured with the leachings, while the rest
116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
of the field receives the coarse part of the manure largely
deprived of its valuable constituents. A better method is to
broadcast the manure, especially on level fields where there
is no danger of washing. In all instances it is highly advis-
able to plow in as soon as possible. As a general rule it is
more scientific to apply small amounts of manure frequently
than to apply large amount at long intervals.
But to get the best effects from any kind of manure,
cood tillage and a judicious rotation of crops is essential.
This may be explained from the fact that while some crops
feed near the surface, others draw their nourishment from the
depths of the soil. Some plants search for one chemical in-
gredient and some for another. Therefore, a good rotation
is as much needed to preserve the even fertility of the soil
as to keep it mellow and free from weeds.
For reason neeedless to state, manures do not operate
on lands that are continually wet, and do better on lands
already having a good proportion of fertility than on more
barren soils. This should teach us to feed our lands before
they are hungry, and again we see the theory of the “Ounce of
prevention,” verified and the economy of keeeping up the
criginal fertility of the land made apparent to every think-
ing farmer, as this can be much more easily and economically
done than to restore it after it has once passed away.
W. R. Hostetter was called upon to read his paper, on
“Milk Cooling,” which took the first prize offered by the
Champion Cooler Company, of Cortland, New York, said prize
having been awarded by the judge, Mr. H. B. Gurler.
Mr. A. G. Judd was awarded the second prize offered by
the same parties on the same subject.
MILK COOLING AND AERATING.
W. RK. HOSTETTER, MT. CARROLL, ILL.
The objects in cooling and aerating milk are in brief to
make it more healthful and palatable as a food, or to increase
the healthfulness and market value of products into which it
is manufactured.
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. ee
Tt is a well-known fact that a certain amount of heat
is necessary to all vegetable growth. It is also well-known
that a certain temperature will produce certain growths, and
that vegetation will only reach its perfection being in the
proper temperature long enough to reach maturity. ~
This can be illustrated by planting some of the tropical
fruits in our Northern climate. A pine apple, lemon or
orange will grow during the very warm weather with as much
vigor and speed as it does in its native climate, but the first
frost not only checks growth, but destroys the possibility of
its reproducing itself. We must bear in mind that the object
ct all vegetable growth is reproduction and multiplication.
We look with wonder at vegetation lying dormant almost half
of the year, and at the rapidity with which it takes on life, grows
and multiplies when spring brings the proper conditions.
Now there is an invisible vegetable growth all around
us just as wonderful, if not more wonderful, than the one
we see. It springs into life when the proper temperature
and conditions permit and lies dormant when they do not.
Their growth is so rapid that thousands of them will be pro-
duced in a few minutes with proper surroundings. Some of
them are found everywhere at all times, others only under
special conditions.
Most of them are of the utmost importance to us when
in their proper place; others always harmful wherever found.
These bacteria are invisible plants, or at least most of
them, thrive best and reproduce fastest at a temperature of
80 to 100 degrees, or the ordinary temperature of milk when
it comes from the cow. It is a well-known fact that no matter
how tidy or clean a cow stable may be kept, it is never free
frcm these bacteria and it is impossible to milk a cow with-
out having them fall into the milk. There is probably no
Substance except when it has been especially prepared, (such
as beef tea), where these bacteria will grow so readily as
fresh warm milk. These bacteria are harmless in them-
selves. It is the change they produce in the milk that is
injurious.
The quickest and best method known to stop the growth
cf bacteria in milk is to cool it as quickly as possible after
i12 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
it comes from the cow. Cooling has the same effect on this
minute vegetation as frost on ordinary vegetation. .
Frost does not kill all vegetation; it only checks the
growth of some, but it is dead so far as it can have any effect
upon the earth. The cooling of milk has exactly the same
effect on the growth of bacteria. It is either completely
destroyed or held from grcwing and has no possible effect
ou the milk unless the milk is again brought to the proper
temperature for their growth. From what has been said it
is evident that the quicker and more completely milk has been
ccoled the better it will be for all purposes.
Combined with the speed and thoroughness with which
milk can be cooled, the cooling apparatus should be so con-
stzucted that cleaning can be done easily and perfectly, other-
wise the good effects of cooling will be overcome by the evil
efiects of decaying milk.
The room where the milk is cooled should be so that the
sun will shine in it as much as possible, as there are very few,
if any species of bacteria, that grow in the sunshine.
It is a well-known fact that milk fresh from the cow
piaced in a covered vessel will deteriorate much more rapidly
than in an uncovered one. where the animal odor or heat
may pass into the air. It is necessary, or at least very bene-
ficial that the milk should be exposed to the air as much as
possible. This not only adds to the speed of cooling, but will
carry away any odor that the milk has received from stable
or feed of cow. When the advantages of cooling and aerat-
ing milk are known it will be the exception to sell milk, or
any of its products, where it has not been cooled in a proper
and scientific manner and it is a duty that creamery and
cheese factory owners owe to themselves, to their patrons and
to their customers, to make it obligatory that every pound
of milk delivered to their factory shall be properly cooled.
THE VALCE OF AERATION AND COOLING MILK.
A. G. JUDD, DIXON.
As milk is used in two very different forms in its com-
mercial product. and as each under certain conditions needs
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 113
a little different treatment, it is well for us to divide it into
two classes.
First—That which is used in its natural state.
Second—That used for making butter or cheese. That
used for consumption in its natural state needs both “Aera-
tion” and “Cooling,” also that used for other purposes, if it
is necessary to carry it to a factory.
Where milk is used at the place of production, it is best
to aerate and pass through the separator as soon as drawn
from the cow, or set in a cooling vat.
All milk should be aerated, from the fact that no milk
is entirely free from foreign taints. Even the animal heat
that is in the natural milk will leave a foreign and disagree-
able odor that will follow the milk through all its various
changes into different products if said heat is not expelled
soon after the milk is drawn from the cow.
When we realize that in 1896 the value of the milk pro-
duct of this country, in butter and cheese only, amounted to
#550,000,000, is it unreasonable to estimate that that amount
could be increased by at least $10,000,000, if there were no
low grade products sold, such as store butter and “off” cheese?
Milk will not absorb outside odors until it becomes
cooled down to the temperature of the surrounding atmos-
phere. Consequently, thorough aeration in a pure atmos-
phere as soon as milked, will remove almost any odor that
has been absorbed by the milk from foods eaten or from im-
purities received during the process of milking and straining.
Milk set in cans or pans without aerating will retain
nearly all the odors in their full strength, because the cream
begins to rise so quickly that it forms a coating of oil over
the surface and prevents the odors from escaping. Where
ice is not used the cooling process is so slow that it allows
the germs to develop sufficiently to increase the taints already
contained, and frequently adds new odors. Consequently it
is almost absolutely necessary for every up-to-date dairyman
to have some device for aeration and cooling his milk or cream.
Milk also contains germs in its natural condition that
develop rapidly if the milk is allowed to remain warm, and
will soon engender bad taints. Aeration and cooling retard
the developing of these germs and allow the butter or cheese
—8
114 ILLINOIS STA'TE DAIRYMEN’S ASSOCIATION.
to be made before they have produced any bad results. Aera-
tion and cooling to a proper temperature hold the germs
that give the flavor and fine aroma to “gilt-edged” butter and
cheese.
It is not necessary to use cold water when aerating for
butter-making as it is not possible to secure all the butter
fat in milk that is cooled and aerated at the same time, but the
fat can be secured by warming the milk again.
For milk used for food consumption in its natural condi-
tion, aeration and cooling as soon as possible are absolutely
necessary to the best results.
The odors and taints caused by bacteria are not notice-
able when the milking is first done, but become stronger the
longer the milk stands.
Those produced by the foods eaten are most pronounced
immediately after milking. The sudden and immediate cool-
ing of the milk checks the activity of the bacteria. |The aera-
adn compels it to give up the foreign odors.
The most practical method of accomplishing these re-
sults is a device into which the milk can be strained as fast
as milked. It should contain a hopper large enough to hold
several gallons of milk, and so arranged with little holes
around the bottom that the milk in passing through may be
divided into small particles. Then if it can drop through an
air space, it insures the largest possible contact between each
drop and the surrounding atmosphere. Then, if the drops
are caught on a smooth, cr what is better, a spiral surface
over which they can pass in sheets and cooled by running
water or ice, the milk will be put in the best possible natural
condition for human use.
The aerating and cooling devices of the present day are
as far ahead of the old way of dipping and stirring as the
threshing machine is ahead of the flail. Both are great labor,
time and product savers.
Thus, while all milk is greatly improved by either aerat-
ing or aerating and cooling combined, it is impossible to say
in dollars and cents the true value or benefit the system has
been to milk products.. It certainly will, in the near future,
become one of the necessary implements employed by every
milk producer who wishes to be up-to-date in the business.
ILLINOIS STATE DAIRYMEWN’S ASSOCIATION. 115
These implements are so successfully made now that
water can be run through from a reserve tank and the warm
milk right from the cow run over it, and the temperature of
the milk reduced to nearly that of the water, and the rapidity
depends simply upon the size of the cooler.
The milk thus treated is much more healthful, palatable
and digestible as are also the various products, thus insuring
better health when used as food, and preventing many dis-
eases, and quite likely saving the lives of many infants and
persons of weak constitutions or with systems susceptible to
disease germs.
Thus the value of aerating and cooling milk is py
problematical and is not demonstrable.
Mr. Perriam: I do not want my friend Hostetter to
come here and talk heresy. He said frost did not kill vegeta-
tion. Frost does kill vegetation, but there is a great varia-
tion as to the freezing point with different vegetation; for in-
stance, cabbage freezes at about forty, while some other kinds
run far below that. The idea that he promulgated is all
right, but I did not want him to enunciate horticultural heresy.
A prize was also offered by the Chicago Stamping Com-
pany for an essay on the subject “Care and Cleaning of Milk
Cans,” in which case Prof. IT’. L. Haecker acted as judge. This
prize was also taken by Mr. W. R. Hostetter:
OARHK AND CLHANING OF MILK CANS.
W. R. HOSTETTER.
Very few people will neglect to do anything they realize
the importance of doing or that will be of personal benefit to
them. Make the user of the milk can realize in some way
that it will be to his interest to keep it clean and it will
be done. The refusing of milk from a dirty can with simple
116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
directions how to keep it clean carried with firmness will
remedy the evil in 99 cases out of 100. The factory should
wash the milk can as soon as emptied, whether the skim
milk is returned in it or not. The milk should first be rinsed
out of it with cold or luke-warm water. It should then be
washed with hot water and a brush used so that every dent
or crease in the can will be touched. The can should then
be steamed by putting it over a steam pipe or putting pipe
into it. It is then ready to receive the skim milk or to be
returned home empty. If returned empty, the patron should
be obliged to remove the covers immediately upon his arrival
home, placing the cans in the sun, right side up, slanting
toward the south, so that the sun will shine into them and
the covers upside down, so sun will shine into them. If skim-
milk is returned in cans, it should be emptied at once, allow-
ing it to stand an hour, or even half an hour will give the
milk a chance to dry on the sides of the cans, where it has
splashed while being hauled. It is difficult to remove dried
or partially dried milk from a tin can. As soon as emptied
the can should be rinsed out with at least an ordinary pail of
water, then thoroughly washed inside and outside, using
a brush on the inside. If the can has been scalded at the fac-
tory a rinsing with hot water will be all that is needed. If not,
it should be scalded with boiling water. The can should
then be turned upside down for a minute or two to drain, then
it should be placed in the sun as stated before, right side up
and covers off. If can is not scalded at the factory, the occa-
sional use of washing soda will prove beneficial, but the can
must be thoroughly rinsed after its use. As a rule, it is
better not to use soap, although on the outside it will do
no harm. Much labor is saved in keeping cans clean by
having them free from dents, and a little care in handling
prevents this. Careless drivers are usually responsible for
them. Example upon the part of the factory will do more
than any other thing to get the patrons to do their part. If
to this is added the desire to give the patron a just share of
the profits and to give on the part of both factory, owner and
patron to the customer the very best product obtainable, the
question of care of cans would be solved.
3
4
;
oH
L. HAECKER.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 117
FEEDING CALVES FOR MILK OR BEEF.
WOME Wye TeUNalcacenpes
What little I have to say in regard to the rearing of
calves will have reference to my work previous to station work
done during the last five years. As some of you know, I have
been making the rearing of dairy calves my business for about
fifteen years, and therefore have had some little experience
on this subject. The bulk of that time I devoted to pedi-
greed stock and those that have reared thoroughbred dairy
calves have found that it is rather a difficult thing to
always bring them through safely. During the last ten years
I do not remember losing but one calf, and that was while the
boys and I were away at the fair with our herd. The calf
was taken with the scours, and was so far gone at the time
we returned, that we could not save it. But, for the last
few years, we have no difficulty when directions in de-
tail are carried out. Last winter we raised some thirty-five
calves; this winter we are raising about twenty-five, and the
method is so simple that it will take but a few moments to
explain. When the cow is in ordinary condition, we let the
calf suck but once; we do this so that it may get the colostrum,
which is necessary to get.the little bowels in good working
condition. We then remove the calf from the cow and skip
one feeding period. When the second comes, the calf will
be very hungry and takes the milk without the finger, of
course; we will then give it from three to five pounds of milk
according to its size and capacity. For some calves three
pounds is as big a feed as five pounds is to others; you must,
therefore, use judgment. We feed in the morning and even-
ing immediately after the cow is milked. The first week we
feed the mother’s milk, from three to five pounds at a feed.
Mr. Hostetter: Do you use a calf feeder?
Prof. Haecker : No, sir. We did not give the finger to
one of the thirty odd calves we raised last winter, and none of
them refused to drink. After they have skipped one meal,
they won’t be very particular as to whether they have the
finger or not. After the first week we give the calf half
118 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
whole milk and half skim milk, warmed to about 98 to 100 de-
grees, feeding only twice a day. The third week we give
the calf all separator skim milk and about a teaspoonful of
ground flax, thrown into the milk before it is set before the
calf. From then on we increase the skim milk and the flax
according to the growth of the calf.
Mr. West: Is this what we call oil meal, that we feed
to our dairy cows? se
Prof. Haecker: No; you feed oil meal to your dairy cows;
this is ground flax. JI remember some four years ago, I
bought half a dozen sacks of ground flax. I was raising
from twenty to thirty calves that winter, and I have got con-
siderable of it. It is very inexpensive. It contains 40 per
cent. of oil, which replaces the butter fat that we have taken
out of the milk.
Mr. Hostetter: Do you cook this flaxseed meal?
Prof. Haecker: No; we object to cooking or boiling it,
because it is apt to get sour, and you throw in a little of that
sour stuff and the next day the calf has got the scours and
the third day you are burying it. There is no reason why it
should be cooked, any more’than there is any reason why you
should cook your grain or hay for your cow. Now, in regard
to roughage. We give the calf hay as soon as it wants it, and
we give it about all it wants to eat. If we have not hay we
give it fodder corn, about all it wants. We give no grain
whatever to dairy calves. Two winters I fed the calves a
ration of grain and I came very near ruining those two crops of
calves. They were great beauties, everybody admired them
because they were so smooth and nice, but they had acquired
a habit of laying on flesh, and it was very difficult to get them
over it. I have abandoned grain feeding entirely to dairy
calves, simply giving skim milk, flax seed meal and the
roughage. In spring our calves will get about a heaping
tablespoonful of ground flax in each ration of milk, about 12
to 15 pounds. Our calves come from about the first of Octo-
ber to the fifteenth of November; they are fed that way during
the winter; in the spring they are let out to pasture and no
more attention paid to them until fall. They come up then,
are ready to be placed in the barn and bred, and then they
ILLINOIS STATE DAIRYMEN’S AISSOCIATION. 119
are fed simply roughage. This winter I have been feeding
fodder corn, nothing else, giving them all they want to eat
and we never had a nicer lot of heifers than we have at the
present time; ten head of thoroughbreds, Jerseys, Guernseys,
Swiss and Holsteins, and all they have had since they came
from pasture is simply cut fodder corn.
DISCUSSION.
A Member: Is this skim milk separator milk, and do
you sterilize it?
Prof. Haecker: It is separator milk. We don’t have to
sterilize it at the station, but I presume you would have to,
where you have creamery skim milk. We heat it by putting
it in hot water. :
Mr. Hostetter: Have you salt in the pasture where the
calves can get it?
Prof. Haecker: Yes. We have salt in that runway,
where the calves and the cows and the young stock are. This
runway is part of the basement, half of the basement is used
for a common runway, and the othed half for stalls.
Mr. Waite: Which do you prefer for dairy purposes, fall
calves or spring calves?
Prof. Haecker: By all means fall calves. In the first
place the cow will give me a larger yield of milk for twelve
months, if she comes in in the fall than if she comes in in
the spring; in the second place, it will cost me less to rear
a calf during the first six months if it is winter time than it
will in summer time; in the third place, we must feed a calf
anyway from four to six months, and we might as well do that
during the winter when we have to take care of it; then in the
Spring it is let out to pasture and you have no more trouble
with it. Therefore, when your calf is a year old, you have
given it personal attention for from four to five months, the
balance of the time it has taken care of itself.
Mr. Seeley: What is the objection to feeding a little
grain? Can’t you increase the growth?
Prof. Haecker: Why do you want growth?
Mr. Seeley: You will get earlier maturity.
120 ILLINOIS STA'TEHE DAIRYMEN’S ASSOCIATION.
Prof. Haecker: We had as good growth as at any time
without feeding the grain. I have probably taller heifers
than I ever had of the different breeds. The form is all there,
but there is no superfluous flesh; when I fed grain they got the
habit of putting on flesh.
Mr. Seeley: What is the advantage of pasteurizing milk
for feeding calves? |
Prof. Haecker: There is no advantage, only to keep it
from souring. We have raised good calves on sour milk, but
if we commence feeding sour milk, we must feed it sour every
time; you can’t feed sour milk one day and sweet milk the
next.
The Chairman: I think there are some calves that you
can not raise on sour milk.
Prof. Haecker: I have no doubt that is true. There is
a great difference in individual calves. I have raised some
very fine calves on sour milk, and have seen some of the
poorest that were fed on sour milk.
A Member: You have told us about raising calves for
milk. Would you do the same for beef?
Prof. Haecker: No, sir. We have the little calf, a year-—
ling possibly, pretty nearly through the winter, fed on fodder
corn. She was bred last fall; last week we commenced to
put in a little oats and a little oil meal; they are food stuffs
that furnish the material to build the bone and muscle and
frame. We add that to the heifer’s feed, because she is be-
ginning to carry the coming calf, and now is about the proper
time to give it to her, and she will not convert it into flesh.
She receives that until pasturing time comes, which is with
us about the 3d or 4th of May. They will all be turned out
then and no more attention paid to them until in the fall;
they will come up springers; we have wintered them once, and
now they come up to make profitable animals, and they will
give a larger result for the food you have given them.
Mr. Plank: Suppose you take two very nice Jerseys and
let one suck the mother until it is four months old and the
other raised on skim milk, which one do you think would be
the better milker.
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 121
Prof. Haecker: Other things being equal, I would think
the skim milk calf.
Mr. Plank: I got a heifer calf of Mr. Brock; it was very
small, and I let her suck the mother until it was four months
old, and after she grew up I was sick of the Jerseys when
I came to milk her.
Prof. Haecker: The trouble was in the manner of raising
her; you can not always tell what a calf is going to be, espe-
cially if you are not skilled in feeding. I first went into the
dairy stock breeding business when I was poor, as I am now.
I had to borrow the cow to commence with, the cow dropped
a pair of twins, and the lady that owned the cow could not
raise the calves because she wanted the milk for family use,
and she wanted some one to raise those twin heifer calves on
shares. I took the calves and I raised them, and they were
beauties; they had exactly the same care, and when they
were yearlings the lady came out from the city and she ad-
mired the animals very much. TI said, “Now, it is time for
you to make your selection; you select your calf and I will
take the other one.” JI knew what she would do. They were
altogether different styles of calves; one was smooth and
plump and handsome and silky as an otter, and the other was
one of these long, thin-necked, pot-bellied things that nobody
likes the looks of. She took the pretty calf, of course, and I
took the good one. She was so much pleased that she said,
“We must take those heifers to the fair next fall.” TI said,
“Very well; we will take them to the fair,” and when they
were two-year-old heifers they were both taken to the fair;
and the judge walked around them and looked wise and at-
tached a blue ribbon to the smooth, sleek calf and poor Ruby
didn’t get anything. I kept those two and the sleek, smooth
cow wasn’t worth anything; she had only two calves during
the eight years that I kept her, and she never gave a good
day’s yield of milk. The other one was on my place when she
was seventeen years old, and was then just as good a cow as
she was when she was eight, and she was always good. She
was killed then by an accident; she went into a chaff-hole in
the strawstack, and another cow came in behind her and
hooked her, and she was then carrying a pair of twins, and in
some way she received an internal injury and died.
122 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Mr. Monrad: The Professor said yesterday he didn’t be-
eve in too much roughage; he hasn’t told us about the cow
that the gentleman who visited his stable found eating
shavings. ;
Prof. Haecker: I was very much embarrassed by that
incident, and I can not account for it to this day. I think old
Sweet Briar wanted to get a joke on me.
Mr. Hostetter: How about the importance of he tem-
perature of this calf’s food?
Prof. Haecker: It is very important that it should be
at least 98 Fahrenheit, about the temperature of the mother’s
milk, and as long as you feed milk. Another thing, which is
as important as this, and that is the regularity as to the time;
always feed about the same time and be sure as to the quan-
tity. You have no idea how irregularity of this kind will
disarrange that little stomach. We weigh all the food. The
calf has no judgment; it will take too much if you give it to it.
Mr. West: Do you feed the male calf the same as the
heifer calf?
Prof. Haecker: We teach the beef calf to take grain just
as quickly as we can. We teach it to eat meal early and give it
all it can take with ground oats and ground corn. Of course
I mean the beef animal; the male dairy animal we feed the
same as the heifer dairy calf, and it is duplicate of the female;
spare and lean. Never buy a level-backed full-backed dairy
sire, because he isn’t good. Get as thin hams as you can, as
sharp across the withers as possible and as clean a shoulder
as you can; never mind about the yellow skin or the fine hair,
or any of those details that they talk about as being desirable
points in the dairy animal, or the black tail or the amber-
colored horns; it is all nonsense.
Mr. Wyman: In the case of the Jersey, isn’t it perfer-
able to get the black tongue and the black switch?
Prof. Haecker: If you like that kind, yes.
Mr. Wyman: If you are breeding for selling in the
market and you can get those points in connection with the
other points, isn’t it a good thing?
Prof. Haecker: Yes; they are desirable in the scale of
points. With registered Jerseys you must fill in that blank
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 123
as to whether she has a black tongue or a black tail, and it is
a reflection upon the American Jersey Cattle Club that that
is left in the blanks, and I am a member of the club, too.
Mr. Perriam: Do you think you have made it clear as
to why it is only necessary to feed the young calf twice a day?
Prof. Haecker: Iam astonished that men step on a plat-
form and say that you should feed a calf three of four times,
a day, disarranging the digestive tract and putting the calf
in an abnormal condition. All the calf can handle is two
little meals per day. If it has too much the stomach will
certainly get out of order.
A Member: It will suck its mother oftener than twice a
day?
Prof. Haecker: A calf will not always do that, which
is for the best.
Mr. Monrad: According to my experience with calves
running with the mothers, they will feed not only three or
four times, but eight and nine times.
Prof. Haecker: That is when they get old enough and
run with the cow, they don’t know what else to do, so they go
to the teat.
Mr. Perriam: They suck oftener when quite young than
when they get older, because the digestive tract of the young
calf is very small.
A Member: Iam running a dairy and I have lost nine
calves in three weeks. They come all right and live to bea
day or so old, then get the scours and die.
The Chairman: I think it is what in some sections is
termed calf cholera.
The Member: A man in my neighborhood who is raising
Guernseys has had some of the same difficulty, and I have
some among some registered Jerseys. It seems as though the
calf is gone before you know there is anything wrong. [I
have fed the cows in different ways. I have fed hay and a
little grain and then changed off, made it first one thing and
then another, and it is all the same.
Prof. Haecker: Ihave no name for this disease; the calf
will come all right and will play around the dam probably «
day, and then it will lie down and generally it begins to bawl
124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
a little once in a while, and in the course of twenty-four hours
it is dead. Before it dies the eyes are glassy, and it will pass
a kind of dark, mahogany-colored matter. The only way that
we could get any relief from it would be not to let the calf
suckle the fresh cow at all, but give it milk from a cow that
has been in milk for some time. The probability is that the
accumulated colostrum milk in the udder of a cow being
highly fed and the system absorbing the moisture in the col-
ostrum, it has a larger per centage of solids than the calf’s
stomach can handle, and it kills the calf. So, we take a little
milk from the cow that has been in milk for several weeks,
and possibly dilute it with a little hot water.
Mr. Johnson: If you had fifty cows and thev were fea
right up all they could eat, wouldn’t it knock that theory?
Prof. Haecker: I think the rule applies to cows giving a
high per cent. of solids in the milk.
Mr. Johnson: Isn’t it better to say as you do of the
hog cholera, that you cannot quite understand it?
Prof. Haecker: If I can see a way in which I can save
a calf, certainly it is my duty to do it, and to tell others who
may need just such a remedy.
SHALL WE RAISE OUR HETIFER CALVES FROM OUR
BEST COWS, OR BUY FROM IOWA?
A. G. JUDD, DIXON.
Mr. President, Ladies and Gentlemen:
This is a subject narrow in its latitude and does not
- afford much of an opportunity either for display of rhetoric
or dairy knowledge. However, the day has arrived for the
serious consideration of the question asked in our topic, and
we will approach it in a very matter-of-fact, common-place
way.
In order to get at this question from different stand-
points I put it to several persons who pretend to be practical
dairymen, or in other words, to men owning and milking
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 125
cews; some being thoroughly in love with their work and
alf that pertains thereto; others out of all harmony with the
profession, and simply indulging the existence of the “meek-
eved kine” for the money returns actually being received or
which they imagine exist for them in the near future.
In answer to my question, Mr. A. replied, “Not much!
You don’t catch me fooling with the little devils. It costs
more to raise one than it is worth; and then only about one
out of five ever amounts to anything!”
I said, “See here, my dear sir, tell me your experience
in raising calves. What kind of cows did you have and what
did you use for a sire?”
“QO, just common cows like everybody else,” he answered.
“And the sire, I guess he was just common, too; bought him
for $15.00 up at the stock yards; raised a dozen calves, but
they were always having the scours and not half of them were
ever good for anything!”
“What do you feed them?” I asked.
“O, new milk for a couple of weeks or so, then skim milk
and corn meal and sometimes oats and hay.”
- “How did you warm the skim milk?”
“Well, my wife did that. She put it in the boiler or some-
thing on the stove.”
“Did it ever get so that it had a nice brown smell to it?”
“O, yes; sometimes it smelled a little that way.”
“Did you give your calves enough to make them fat?”
“IT gave them a pail full, but they did not get fat; were
sick most all the time.”
“Why didn’t you give it to them cold?”
“QO, I did, after they were a couple of months old.”
“And did they get along all right then?” I asked.
“No! A couple died; but the rest did not scour any
more.”
“What made them die?”
“QO, I don’t know! They had all the skim milk they could
drink and corn meal besides.”
“What did you do with your milk?”
“Nook it to a creamery.”
“Did you have to pump your skim milk out of a tank out-
side somewhere?”
126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
“Yes.”
“Was it good skim milk?”
“When I got there early it was pretty good, but I never
saw any cream or butter floating around in it.”
“How was it when you got there late,”
“Not so good! Too much water in it!”
“So you don’t raise calves any more?”
“No; I raise hogs!”
I told Mr. A. that in my opinion that was the wisest
thing he could do. For hogs would take care of themselves,
and it did not make much difference what or when he fed
them, if he just kept the rings out of their noses, and was not
toc particular about the fence between him and his neighbors.
I think that this is about the experience of hundreds of
creamery patrons every year.
However, there is hope for the majority of these, as they
-belong to a class that are willing to learn, and as they come
to attend our dairy meetings, they will hear of better methods
and profit thereby.
The second fellow, Mr. B., that said “No,’ was one of
those quick, ill-natured men, that jump up and pound a cow
if she happens to hit him in the face with her tail, or step on
his foot in her uneasiness, trying gently to escape the clawing
of his long, sharp finger nails! He would knock a little calf
down with his ugly fist if it tried to suck the handle of the
pail before it had learned to look down to the bottom of the
pail, instead of up to the mother’s udder for its nourishment. _
This type has a much larger representation among the
dairies than one would suppose, and to all such I would say,
“Most certainly it does not pay to raise your heifer calves!
By all means buy from the west, and the farther west the
better, for there are some out there broken just that way
and they are ready for it!”
The third class is represented by the good-natured, kind
individual who sells his whole milk and thinks it is expensive
to raise his own calves, and, of course, depends upon buying
from Iowa, although he freely admits that not more than one
in five that he buys from there is up to standard.
For the benefit of this latter class, which I believe is
larger than both the others, I will take pleasure in stating
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 127
what seems to me a perfect solution of the problem, and place
it within your power to raise calves and not use to exceed one
dollar’s worth of milk for each one.
Here is my method: Remove the calf from the mother
when it is anywhere from one to three days old, according to
the disposition of the mother. I prefer to remove the first
day, if it is the first calf, to prevent, if possible, the inclina-
tion of the mother to hold up her milk, which is liable to in-
duce a bad habit.
When the calf is removed, feed it for three or four days
with the mother’s milk, twice a day; then drop out a pint of
milk, add a pint of warm water and a teaspoonful of oil cake
meal. Ina couple of days drop out another pint of milk, add
another pint of warm water and a handful of low-grade flour,
(costing $1.00 for 140 pounds), and so on; reducing the milk
every two days, until at ten or twelve days you have taken
away all the new milk and substituted oil cake meal one table-
spoonful, warm water four quarts and flour two handfuls. Put
whole oats and corn and hay where it can get them when first
removed from the mother. Do not take away all the new milk
until it is eating freely of the grain. Put boiling water on
the oil meal and flour, temper with cold water or skim milk.
Try to have the heifer fresh as near two years old as possible,
and do not allow her at any time to take on fat. A hearty,
growing condition is what we want. And any time you see
her plumping up and rounding out, shut off feed somewhere.
Angles are what we want, and while it will not make a picture
the most beautiful to look at, the credit side of her milk
account will grow amazingly later on, and you will have de-
veloped a cow that dairymen will want and will pay a good
price for.
Do not discard a young cow if she does not meet your ex-
pectations the first year, but give her another trial. Fre-
quently she will double the amount of milk the second season.
But, if the second season is not satisfactory, sell her to the
butcher. Thus, my friends, you see you can raise a good
calf without much milk and at a very small cost, indeed—not
to exceed 2 cents per day.
Now, why not buy from fowa or the West?
First—Because it is not profitable.
128 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
Second—The stock is mostly of a very inferior grade for
milk.
Third—Like the Chinaman, the tricks of the trade are
very peculiar and wonderfully deceptive.
Jt is not profitable, for in most parts of the West, the
farmers have considered summer butter-making most profit-
able, because then you know the women folks do the milking,
skim and churn the creani, make the butter and feed the
calves, while the men folks are putting in long hours in the
fields.
As a result the cows were bred for spring milkers. The
calves are raised, and as a rule they want good calves, for, if
steers, and will feed and raise for beef, and, if heifers, they
are treated about the same, as it would be too much trouble
to separate and feed differently, so they all run together.
Some will milk a few quarts from each cow and then
turn in the calves to get the balance. Others will milk and
let the calf suck at the same time, and it is rare, indeeed, to
find a farmer in the West who will wean a calf at three days
old and raise it by hand.
The cows are milked in this way three or four months,
then the calves are allowed to take it all for a month or two
more, and the cow is dried up at the end of about six months,
having raised a calf worth twelve or fifteen dollars, and per-
haps as much more in butter with which to pay for her year’s
board. Such treatment dves not induce habits that usually
make a cow profitable in our dairies, where she is expected
to give milk at least ten out of twelve months.
Again, the breeding is generally wrong. The great live
stock industry of the West has been beef. Consequently
thoroughbred sires from the various beef strains are used and
as a consequence, in many cases, the only ability left to pro-
duce milk is the provision of nature to protect motherhood.
The tricks of the professional shipper are many. And
as most of you older men have traded good dollars for ex-
perience, I will go into details only a little for the benefit of
our younger farmers.
A car-load of these Western cows comes into Dixon. We
are notified by a hand bill that at 10 o’clock, on a certain day,
a car-load of extra good, fresh milch cows will be sold at a
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 129
certain feed barn. Terms, cash or 60 days at 7 per cent. We
go there and find about twenty cows tied up in good warm
stalls. They have been nicely groomed, well fed, salted and
watered. To the uninitiated, one would think the owner was
fortunate, indeed, to run onto so many good cows. For just
see those nice, large, full udders, any one of which looks as
though it contained at least two pailsful of milk! And that
paunch! Why, she must be a good feeder!
Over in another stall are a lot of calves, with muzzles
on, so they can’t tell how long they have gone without milk.
But their little, hollow sides tell the tale.
You put up $40 or $50 for the cow and calf. Three or
four days bring you face te face with the normal cow, half
a pail of milk and very likely a calf which the cow refuses
to own, as hers was too old and large to look well with a fresh
milker. :
So, my friends, instead of being duped in this way, fix up
a good comfortable place and raise from a good sire and your
own best cows, the promising heifer calves, and in a very few
years you will have secured a fine dairy herd.
Furthermore, you will have demonstrated satisfactorily to
yourself and your less progressive neighbors, that in dairying
as well in other branches of farming, the progressive man is
the one who is constantly striving to battle with competition
and decreasing prices by intelligently decreasing expenses,
thus increasing the income! Therefore, let us raise our own
heifer calves!
DISCUSSION.
Mr. Judd (continuing}: My system may differ a little
from Prof. Haecker’s, but as long as we have had equally
good results, the question for you to determine is, which of
the systems applies best to you. JI have had good results with
feeding grain; I have had no trouble in their running to fat.
A Member: I have had trouble in their running too poor,
if I didn’t.
Mr. Judd. No doubt his flax seed meal has a great deal
more strength in it than there is in oil cake meal. But I pre-
fer the latter, because you never having this difficulty about
—9
130 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
its souring. My calves thrive and come along nicely.
A Member: How much of that mixture do you feed at
a time?
Mr. Judd: About four quarts after the calf has got well
started. |
A Member: Equal parts of milk and water?
Mr. Judd: No milk after about ten days. I make the
old-fashioned gruel. I use the old process oil cake meal, and
I think it has about twenty per cent. of fat.
The Member: What breed of cattle are you feeding?
Mr. Judd: Grades from a thoroughbred Holstein sire
and the common Shorthorn cows that we have generally
through the country.
The Member: Would you use separator milk if you
had it?
Mr. Judd: I would in preference to the water, but I
would use oil cake meal with it. I do not think skim milk
is a balanced ration unless you put flax seed meal with it.
You won’t have scours if you don’t feed too much. The
trouble with flax seed is you have to boil it.
The Member: I undestand Prof. Haecker does not boil it.
Mr. Judd: I have ljearned a great deal from Prof.
Haecker; I consider his talks here worth millions of dollars to
the dairymen of this State, if they would only apply it. I think
that one trouble with our dairymen has been that we have
been at altogether too much expense in getting our feed to
the cow; we put too much work on it. If you will allow
me, I will give you the ration that we have fed two or three
years. For twenty-five cows, I feed 125 pounds of sheaf oats,
125 pounds of bran, 600 pcunds of corn fodder—that corn is
planted five or six kernels in a hill, cut up when the ears
are mature enough to pick and put in a crib; left standing
in the shocks a couple of weeks. A man goes around to half
a dozen shocks and measures, and so we know how it is aver-
aging. If it is going sixty bushels we take out all but thirty,
leaving twenty-five or thirty bushels of corn in the shock. The
balance we put in the crib; then haul that fodder in each day
and I feed it out in the yard in racks, and my cows have never
given me more satisfactory returns, and one man will care for
fifty head of cattle. ,
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 131
Mr. Johnson: Is this corn planted in rows and cultivated
both ways?
Mr. Judd: Yes, sir.
Mr. Johnson: If you did not sell your milk at the con-
densing factory, wouldn’t you put that corn into the silo?
Mr. Judd: J don’t think I would for this reason. I am
dependent entirely on hired help, and if you do anything of
that kind you have got to have extra help and extra machinery.
I have not a dollar invested in machinery, and I don’t have
to go and hire extra help. The man goes and hauls it in every
day as we want it. It is a question of saving expense all the
way around.
Mr. Johnson: If you could be shown that it would be
cheaper for you in the way of labor, wouldn’t you do it?
Mr. Judd: If I could find it would be cheaper in the
way of labor and I could make dollars enough to pay the in-
terest on the cost of the silo, I would do it in a minute.
Mr. Hostetter: Do you feed the sheaf oats in the yard?
Mr. Judd: I feed those in the barn. I feed one feed of
this fodder in the barn and the other in the yard. The cattle
go out, the man cleans up the stables and fills the mangers
with fodder corn. They eat that; when they get through
milking we shove back that fodder corn and feed bran and
then we shove up the fodder corn again 2nd in the morning
it is cleaned up. We shove the stalks out of the way and
feed bran again after milking in the morning. Right after
breakfast we feed the sheaf oats in the manger; then the man
goes to the field and gets his load of fodder and puts it in
the racks in the yard and the cattle are turned out and the
man cleans the stables. The cattle have been out every day,
except two or three, when it was very cold. We have a good
tight yard, surrounded by sheds and buildings, so that they
are protected from all cold drafts of wind. They have access
to warm water all the time and salt in the yard.
The convetion adojurned till 1.80 p. m.
AFTERNOON SESSION.
The convention met at 1:30 p. m., same day.
Mr. Gurler in the chair.
182 ILLINOIS STA'TE DAIRYMEN’S ASSOCIATION.
CREAMERY MANAGEMENT.
LOVEJOY JOHNSON, STILLMAN VALLEY.
I do not understand what the Secretary meant by putting
me down for an address on this subject. May be he expected
I was coming here with a diatribe—is that the word you use
in Denmark, Mr. Monrad-—against the patrons of our cream-
ery. I am not in a position to do that, because my bread
and butter depends upon those very same patrons.
Ever since my connection with the creamery business, in
the neighborhood of twenly years, there has always been a
rasping between the patrons and the parties that we accus-
tomed to call the creamery men, the men who either own the
creameries or run them by invitation of the patrons. There
has been a wide gulf there and I have been trying for twenty
years to bridge over it and have not yet succeeded.
The all-important thing to be considered after one has de-
cided to build a factory and got it started, is to control the
relations betweeen the man who does the business and the
men at the other end who furnish the supplies. Creamery
men are sometimes charged with wanting the whole earth. I
don’t think that is true. On the other hand, the producers of |
the milk are not always satsified unless they get a little more
than they do get, and, perhaps, somewhat more than the
neighboring factory gives. Now, how can we arrange it so
that both parties will be satisfied? I frankly tell you that I
don’t know. As long as humanity remains as it is; as long
as creamery men love gold and patrons love gold and silver,
this thing will continue. There is one thing I will say, how-
ever, and that is that I think that our patrons do not fully
realize that the success of the enterprise and their own profit
depends very largely upon themselves; that they are not aware
of the difference that a few pounds of bad milk makes, or a
little inattention to the details of their work, how largely
this cuts in upon their own dividends, as well as the profits of
the factorymen. I will let some one else tell what the factory
should do, and will give a little advice to the patrons. When
you join a concern like this, whether the man who is running it
is running it on his own account, or is hired to run it, every
patron should consider himself a partner and should work for
ILLINOS STATE DAIRYMEN’S ASSOCIATION. 133
the good of all parties. There is the stumbling block over
which so many fall. Now, how to persuade the milk pro-
ducers, the patrons, to understand this, is something that I
have been at work for tweuty years to bring about, and I have
not entirely succeeded yet. Iam well aware that I have some
patrons at my factories who think that I am getting it all,
and that they are not responsible; that they have very little
to do except to send up their milk and draw their pay. But,
I have a great many who do fully realize that they are part-
ners and that they should work for the success of the concern
by doing their very best in every way to secure the best milk
and bring about the success of the factory.
Mr. Monrad: I think Mr. Johnson should say something
about the creamery men looking out for the interests of the
patrons.
Mr. Johnson: Self-interest comes in there and the fac-
tory man who does not look to the interest of his patrons wiil
very soon lose his job.
The Chairman: In many cases there is not the proper
feeling between the patrons and the creamery managers, and
I think a free discussion on this question would be a good
thing for both sides. Let us hear from Mr. Wilcox.
Mr. Wilcox: My principle is that what is to the patrons’
interest is for my interest, and what is my interest is theirs.
My patrons all know that if they are careless of their milk,
they have got to suffer as well as I do, and I think they are
taking better care of their milk all the time. They are some-
times careless by leaving the milk in the barn, and I have to
persuade them that it is not to their interest to do that.
Mr. Johnson: I think that many of us are negligent and .
careless in not letting our partners know the ins and outs
of the business as much as we ought to. When we start to
run a factory upon the dividend plan, every man who brings
his milk to that factory is entitled to know what becomes of
the proceeds of that factory, and he is entitled to look at your
books, or if he cannot understand them himself, he should get
an expert, and if an expert cannot understand them, then they
should be fixed so he can; but the patron should not go too
far. He is entitled to know how much the butter sells for,
how his milk tested, how his neighbor’s milk tests and what
134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
that butter brings, what the buttermilk brings, what the
sweet milk brings, if it is sold, and all those details, but when
he asks to know where that butter goes, the factory man
Should say, “I will tell vou, if you will keep it to yourself,”
and he should pledge himself not to reveal it. The factory
man. may have spent hundreds of dollars in looking up the
market, and it is not the province of a patron to look upon
those books and find where his goods go, and give that market
away to a competitior, because then, he would be injuring him-
self and injuring the interests of the factory. Patrons do not
think far enough sometimes and creamery men are often
caught. When I commenced years ago, I took counsel from
aman in Elgin. I was full of generosity and goodness, as
most of people are when they commence this business, and I
made the remark to him, ‘Now, I am going to start right out,
every patron is going to know just exactly what I am doing.”
He said to me, “The less you let the patrons know the better.”
I thought that was shocking doctrine, and in one sense it was.
I started out, told the patrons just what I was getting for
the butter and what I thought it was going to be in the near
future and everything else, and I found I had gone a little too
far. There are questions that a patron ought not to ask, but >
on general principles I think that we do not let our patrons
ino the business enough.
Mr. Artman: TI would like to ask you, if the butter is
sold and brings a premium, should the patron know that? For
instance, if you had a co-operative creamery and you ship your
butter to a certain market, and it had an outlet, which en-
abled it to bring a premium, should the patrons know about
that?
Mr. Johnson: No, sir; because the neighboring factory
would investigate the factory and find out where that butter
went and they would step in and try to beat him. When the
patron gets his dividend he will know that that butter got
the premium, because they will participate in it.
Mr. Judd: Dont you think that the creamery managers
ought to insist on a regular system of handling the milk at
the farm to insure a good product?
Mr. Johnson: I do, most certainly. In theory that is a
very good thing; in practice, it is very hard to carry out. If
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 135
you had from four to six hundred patrons, as I have had,
sometimes, it is quite an urdertaking.
Mr. Judd: But don’t it pay in the end to keep a man
whose business it is to visit these farms and see that things
are carried on right, and if they are not right, that they are
corrected?
Mr. Johnson: There comes in another difficult task.
That man goes to your barn, looks at your cow stable, looks
at your strainer, and tells you, ‘Here, Judd, that won’t do;
you must take better care of your milk.” You say to him,
“Mr. Smith has a factory right over there. Get right out of
this barn, if you don’t want that milk; Mr. Smith will take it.”
Mr. Judd: Mr. Smith ought to have a man doing the
Same business.
Mr. Johnson: But Mr. Smith would not have.
Mr. Judd: But wouldn’t it pay if all factory men would
insist on having an inspector to visit each one of their patrons,
make it part of the creamery management?
Mr. Johnson: I understand that the condensing factories
do this, and they succeed, because they are paying enough
more so that they can abuse the patron and the patron won’t
kick. Now, you may turn around and say, that the factory
should be in that same position. That is impossible. I don’t
want anybody to misinterpret this, but, as soon as a man
succeeds in working up a dairy interest, if he will go and buy
cows and trust the farmers for cows and build a factory, and
put four or five thousand dollars into it—I won’t say in every
case—but there are too many cases where some patron thinks
that if he happens to build a new house he is getting too rich,
and if they club together and ride over in an adjoining neigh-
borhood and start another factory, and that knocks the man
out. Competition is all right, but it does prevent factories
carrying out their ideas.
Mr. Judd: Do you think that this system, where they
insist on every man who takes milk to a creamery taking out
at least one share for each cow that he has, is a success or not?
Mr. Johnson: I couldn’t answer that. In theory it is
all right, but I know humanity well enough to know that it
might run for a year or two, but I question whether it will
136 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
last a great while. I know the ability of the average man to
kick.
Mr. Chapman: Is not this a good time to make it known
that Mr. Monrad is a United States officer, and I want also
to suggest, wouldn’t it be u good time to have a State officer
appointed to help fix up this difficulty between the creamery
man and the patron? ue
Mr. Monrad: JI think it would be a preity hard thing to
stand between Mr. Johnson’s kick and the patron’s kick, but
Tam glad to say what some creamery men here may not know,
that the National Government has a dairy division of the
Agricultural Department, and I have been appointed for six
months as field agent, as it is called, and any creamery that
wants to have a meeting of their patrons and discuss matters,
or any patrons who want to have a meeting and discuss
matters with the creamery men, can call on me to attend such
a meeeting and try and help them out.
Mr. Johnson: Which side are you on?
Mr. Monrad: Iam on the right side. All it will cost
you is my expenses while | am away from home.
The Chairman: If no one else wants to talk, I will do a
little talking myself. I think there is a great deal that might
be done by the creamery men in the line of educating their
patrons. There are many things that the patrons do not
fully understand; there arc comparatively few, I believe, who
realize the susceptibility of milk to absorb odors from sur-
roundings. I have had milk that I could detect the odors of
the hog pen in and we have traced down and found it con-
tracted that odor from being set in an open vat over night to
cool near an open window where the air passed in from. the hog
yard. This was in the Dairy School, and we were able to de-
tect that odor and tell just what it was. Not simply to say that
it was bad, but able to tell what it was. These things show
the necessity of great care and also show how little we know.
This experience was a great surprise to me, because I did not
realize previous to that that there was so much danger along
that line, and I am sure that there is danger also from the
animal being in unsanitary conditions: or surroundings.
While I do not know that I could bring proof that would stand
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 137
in court, I think I can bring proof that will satisfy any reason-
able person that unclean surroundings injure the milk. I
know some will take the position that the milk takes it in
during the process of miiking and that it does not come
through the animal, but I remember a case of which old Dr.
Taft told me years ago, where the milk of a herd became bad
and they traced it down and found the carcass of a dead
animal in the pasture, and the carcass was removed and the
milk was afterwards all right. Of course in that case the
milk could not have absorbed it, for the reason that the cows
were not milked within eighty or a hundred rods of where
the carcass was. It was the cow herself that was exposed to
it. There are many things along this line to be learned, and
if a person wants to satisfy himself let him set the milk in an
open vessel where it will be exposed to undesirable surround-
ings and you can soon convince yourself on that point. Set
it in the vegetable cellar or out by the hog pen, or any place
where there is a strong odor, and then take and warm up
that milk to 110 or 115 degrees, so that there is a vapor passes
from it and. you can get it by the nose, and tell where that
milk has been exposed. Our patrons do need to be taught
along this line. There are many of them who really believe
they are doing all right, the best they know how, and there
are many more who fail to do as well as they know how to do.
Of course, there are two sides to this question. There is the
creamery man’s side and there is the patron’s side, and there
are rights on both sides. We have heard from some of the
ereamery men. I hope the patrons will take up the subject,
and eventually we will get closer together, make a stronger
team, accomplish better results. We would certainly be able
to make a higher grade of butter, and we must do that. Six
years ago, Dr. Bernstein, the inventor of the DeLaval sep-
arator, said to me, “When you people learn to make as fine
goods in the United States as we do in Sweden, you are
going to be able to throw us clean out of the English market.”
If he had thrown a bombshell in front of me I could not have
been more surprised. I asked him, “What is the lowest price
you get for your butter in the English market.” This was in
the month of June. He says, “Twenty-five cents.” Our Elgin
market at that very time, I think, was eighteen or nineteen
138 ILLINOIS STA'TE DAIRYMEN’S ASSOCIATION.
cents. Now, if we can get clear up to the front, I believe
we can get that market; we have certainly got a field to work
in, and we must not sit down with the idea that we as cream-
ery men and butter-makers have reached perfection. For that
reason I do not like these one hundred scores; they are dan-
gerous. AS soon as we get the idea that we have reached
perfection some fellow is going past us, because when we get
into that condition we fail to progress, and when we come to
a standstill, it is a very short time before somebody goes past
us. We must progress, and this is one of the lines in which
we can do it, by working with our patrons to bring us a
better quality of milk, and then we can make a higher grade
of butter and get a better price for it.
Mr. Soverhill: I think sometimes the charge is laid on
the patron where it should be on the creamery man.
Mr. Johnson: I want to make one suggestion to people
who bring milk to factories. If I were you I would carefully
observe what my milk tested; then I would know the yield,
keep track of the average test and of the average yield of
milk and of butter. I would know the price of the butter,
and then you can come very near telling whether your factory
is using vou right or not. When you take pains to investigate
those four points, then you can go to the manager of the
factory, without embarrassment, and ask questions; if those
things are not put on your statement, you have a right to go
and ask for them, and when you have found those things out,
you will know whether the proprietor of that factory that
you patronize is doing as well as the other fellows do.
Mr. Post: Iam not now a patron of a creamery, but I
have patronized Mr. Gurler’s factory for a good many years,
and I want to speak of the dissatisfaction that arises on the
part of patrons. My surroundings. at present are such that
I get the views and the sentiments and wishes of patrons of
creameries, because my business is mostly bottoming chairs,
and I have ample opportunity to hear the views of patrons
in my own locality and in neighboring localities. The great
dissatisfaction arising on the part of patrons is simply this:
The inside workings of the creameries are not known to the
patrons. As this gentleman remarks, if three or four points
could be thoroughly understood on the part of the patrons,
TLILINOIS STATH DIAIRYMEN’S ASSOCIATION. 133
I think there would be more harmony and a greater degree of
satisfaction on their part. I know that was my case when [
was farming and was drawing my milk to Mr. Gurler’s fac-
tory, there were many things that I did not understand, and
I had no means of finding out about the workings of the
factory. Let us go a little farther. Through the summer
seasons some of our restaurant men have been in the habit
of going to our factory and getting two, three or four quarts
of cream at a time, and repeating that twice or three times
in the course of a week. Some of the inhabitants of the
village go there and get their butter; many of them go there
to get their milk for their family consumption. Now, there is
nothing that appears upon the bill to show that there is any
account made of this whatever. Very likely there is an
account. Ido not wish to charge our young man there with
doing anything that is not right or being dishonest, because
I believe he is an honest man, but we have nothing to show
upon the face of those bil!s that there is any record whatever
made of those things. Now, any man that is interested in a
transaction wants to know whether the thing is running
smoothly or not, and unless he can know these things, he
thinks, as the saying is, “there is a nigger in the fence some-
where.” I was talking some time ago with Mr. Lane; he
has been a patron at Mr. Gurler’s factory ever since it was
started. He is an able farmer, a shrewd, close thinker and
reader, and he said to me ,“I know nothing about this trans-
action whatever. I think the farmers are numbskulls to let
this thing go on, and not understand it any better than they
do,” and I think so myself.
The Chairman: You are aware, are you not, that I am
not interested in that creamery any more. I want to be put
right on that. I have no interest there at the present time.
Mr. Johnson: J am glad to hear that question brought
up, though there are very few of my patrons present. This
Mr. Lane is a stranger to me, but I think his position is en-
tirely wrong. It would require another clerk to do the work
beyond what any creamery man could do, and, of course, no
creamery man could afford that. I have often told my patrons,
“Tf you wish it, I will print the ten commandments on every
statement, so that you can read them at the end of the month;
140 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
anything that you want.” But as to putting the whole thing
on a statement, it would be impossible. But now let me ask.
Did Mr. Lane, or any of these gentlemen, ever go to Mr.
Gurler, or the proprietor of that factory, and say, “Will you
kindly show me on your books where the proceeds of that milk -
or the proceeds of that cream that the restaurant man got,
went to, how it is accounted for?—then if Mr. Gurler or
Mr. Smith, of whoever it was, could not show you on his
books, they should be arrested for swindling. It is im-
possible to put all those things on any statement to reach
every patron, but it is possible for every patron to go to the
office and find out those things and every honest creamery
man will be glad to turn to the page where those things
are noted. I do not know of a single factoryman among my
acquaintance that I think is so dishonest that he would not
show those books. If he won’t show them, then and not till
then, you have a good excuse for going to the other factory.
Mr. Carlson: I have about eighty patrons at one of my
factories right through the year. At that factory I live
in the factory myself. I keep all the books there and have
everything to say. About a year or two ago one of my —
patrons came to me one afternoon and begun to ask me some
questions about the yield and the test and one thing and
another, and he had the appearance of not being satisfied.
I asked him to come down to the factory. I met him out in
the field. “Oh, no; he didn’t want to come to the factory;
he wanted me to explain it all to him right there. Well, I
simply would not talk with him at all. I told him if he came
down to the factory I would talk with him, so at last he went.
I took him down to the factory and showed him. He was a
man that was educated; could read, add, substract, do any
of the figuring, and I kept my books in a shape that shows it
up in as brief a method as possible. I have the names of
the people that my butter is sold to on one page. I showed
what butter I have used, what milk I have used myself, and
how much it brings. JI add up my column of butter and take
out my pay for making it up. The balance of the money that
the product has brought is the farmer’s, and that is all on one
page, and it is all plain. Then in another book I have the
test. I take a one-third sized sample each morning and put
it into bottles, and every third day I test. Then at the end
ILLINOIS STATH DARYMEN’S ASSOCIATION. 141
of the month I make the average of it. In another column
on this book, all right before their face and eyes, is the milk
and the money that each one has. If he has had any butter
or any cash, that is placed right in the same column, and
over here, the same side of the book, is his butter yield, and
there his test. It foots up and shows whether the patrons,
all of them together, have had what the other book shows
that the product brought. Now, here is the statement which
I give my patrons. I have left out the oil test, I put on the
butter yield. I found it hard to get into the farmers’ heads
that there was any difference between the butter fat and the
butter yield, the yield of the churn, and the consequence was
that from the test they got the idea it was low, so I said to
them, “I will change my base of figuring and put on the
butter yield only.” I also put on my average yield and the
average price at the bottom. Well, this fellow, after he could
see my books, and see how much butter there was made there
and what it brought and what I had taken out for making it
and all those things, that was the end of him forever more. He
is my patron today and will be as long as I run there, and
he is an influential man amongst the rest of them, but if [
could not have persuaded him to come and look at my books;
if we had settled this matter off away from the factory, I
could not have done anything with him. Invariably those
people who are dissatisfied are of that class that will not
come and investigate a man’s books, and in many cases no
matter how simple it is, they cannot understand it anyway,
and what are you going to do in that case? There are a few
farmers who have asked me to add to my report two more
items which I write on their statements every menth; that is
the average oil test of the factory and his own individual oil
test.
Mr. Johnson: I wish that it could be understood and
agreed that all factory men would pay on a certain basis; that
is, figuring so much per hundred of milk, or so much for so
many pounds of butter or butter fat. It makes a great deal
of confusion otherwise. A patron came to me not long since
and says, “What is the matter, the other factory paid three
or four cents a pound more than you did one month?” I said
that can’t be a fact. He said, “I know it is so.” He was a
142 ILLINOIS STA'TE DAIRYMEN’S ASSOCIATION.
large man, and I said no more, but I accidentally found out
that they were paying such and such a price for butter fat.
Of course, that would make the price per pound three or four
cents more. Now, I could not explain it to that man, al-
though I have talked to him ten or fifteen minutes at a time.
There is another way of reasoning that patrons have. You
may think a man can’t have very much sense to reason that
way, but this thing occurred only last week. I was sent for
to go to one of my factories because there was a little trouble.
I went over and found the man and asked what was the
matter. “Well, [ wasn’t satisfied with your dividend.”
“What is the matter with it?” “I didn’t get my full amount
of milk.” Tasked him, ‘Were not the weights called off every
time?” Yes, I remember that; but then my check amounted
to $50 in November, when I was taking to another factory,
and in December it only amounted to $35, therefore, there
is something wrong.” You may think that is very foolish,
but there are hundreds of men who will reason exactly in
that way, and they are always the kind of men that you can’t
get out to our meetings. hey won’t come.
Mr. McCormick: J am a farmer here and a member of —
the party that seems to be the under-dog in this fight, and I
desire to express my satisfaction at the great number of people
here. It evinces an interest in this industry, but the farmer
element has not been heard from. It seems to me that the
great difficulty in bringing the patron and the factory man
together is discovered to us by the leader of this discussion.
He goes to this man’s farm and insists upon a certain sort
of management, which is necessary to produce good milk
and good goods, and the man orders him out. “Ah,” he says,
“this won’t do, because it will lessen the number of pounds
of milk and lessen my dividend; the struggle is too severe
here and I cannot do it, so that factory men are making the
desire for more hundreds pounds of milk to manufacture
paramount to everything else. Now, the desire is mutual,
but until the factory men insist that the farmer shall produce
good goods, the farmers who are under the present manage-
ment of affairs, struggling for existence, are going to find
their bread and butter along the easiest lines, and take as
little time as they possibly can to get that milk to the factory.
*
ILLINCIS STATE DAIRYMEN’S ASSOCIATION. 143
Now, if the milk manufacturer would insist upon it that the
product should be better, the results would be better and the
dairy interests of this country would progress. As it is, Can-
ada will go into the Kingdom and the United States will re-
main outside so far as the British markets are concerned.
Mr. Gilbert: You spoke about the odor that could be
detected by warming up the milk. Now, why not warm it
up more and be sure and throw it all off, if by warming it up
it throws off a certain per cent.?
Mr. Gurler: Wouldun’t it be better to go back to the
other end and not let it contract that odor?
Mr. Gilbert: I know, but when you have that odor.
Mr. Gurler: That is right; but it is all wrong to go to
work to teach a man how to overcome things that he should
not have committed in the first place. I think it is better to go
back down that line and find out where the man has done
wrong, and show him how not to do so any more. Then,
again, you may do all you are a mind to after milk has been
contaminated in that way, and you never can make a product
as good as if it had not been contaminated. We can help it
a little, but that is just what is wrong with it, that lack of
back bone to stand up to things. Too many of us are afraid
of this competition to do as we ought to do, for fear the
patrons will go off to the cther fellow. You are in the same
boat, I will warrant.
Mr. Gilbert: I know it.
RECEIVING MILK AT THE WEIGH CAN.
R. G. WELFORD, RED BUD.
(Read by E. Sudendorf).
In. considering this subject, on which I have been re-
quested to read a paper at this meeting, I am led to say from
a practical creamery man’s point of view, that there are
several qualifications that are requisite to become proficient
at the weigh can.
144 ILLINOIS STA'TE DAIRYMEN’S ASSOCIATION.
First, and not least, a man must be neat in his appear-
~ ance.
Second-—Quick of perception.
Third—A good judge of human nature.
Fourth—Gentlemanly.
Fifth—Have a good palate and a quick sense of smell
and strictly honest.
It is a fact well-known by all expert cheese and butter-
makers that good and bad results commence at the weigh can.
When a man is neat in his appearance he sets a good
example to his patrons, so when he tells any patrons that
their cans are not in proper condition, they believe him, and
more especially when his weigh can shines and his receiving
room or stand is sweet and clean.
If he is quick of perception he will be able to notice any
defect in patrons cans, clean on the outside and more so on
the inside, seams in cans and covers.
If he is a good judge of human nature he readily knows
just how to handle his different patrons, as this is a good
point to aid him in getting good milk and in looking for poor
milk, when he may have had some trouble with his cheese or
butter.
When he is gentlemanly, he commands respect fra all
his patrons, and, in fact, from all with whom he comes in con-
tact with, more especially his employer.
He should especially have a good palate and in Biiee
milk never swallow a particle. He will find this greatly to
his benefit when sampling a great number of cans of milk, and
more especially if the milk should be for city trade.
He should have a good smeller and be able to detect any
improper odor immediately on removing the can cover.
In regard to honesty, he should be honest in nature and
in all his dealings, weigh the milk as correct as the scales,
and never try to make a large yield of cheese or butter at the
weigh can. Let the proper management of the separators or
perfect manipulation of the curd do all that.
He should inspire his patrons with his;confidence and have
a good set of rules, as simple as possible and require every
patron to live up to them.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 145
Treat patrons that have a small amount of milk the same
as those that have large amounts.
We should never accept any present (such as apples, etc.),
‘or any favors, when in his opinion a return favor is expected
at the weigh can, for if he does he is pretty sure sooner or
later to get some off milk. A man at the weigh can must
remember that milk is very sensitive and perishable, very
susceptible to changes of weather.
Dirty milk is dangerous as well as disgusting and milk
having an unnatural appearance should be rejected, and if he
is not entirely satisfied he should set it to one side for future
references.
He should also be able to teach every patron how to prop-
erly care for their milk and the different effect the different
kinds of feed have on milk, and when the milk is not good
he should be able to explain the reason why and be able to
tell just how the milk can be made good.
SOME LITTLE THINGS IN MILK TESTING.
PROF. E. H. FARRINGTON, MADISON, WIS.
The subject which has been assigned to me is one that
interests a constantly increasing number of the inhabitants.
of the globe every year. Only six years ago the analysis of
milk was almost entirely confined to the chemists laboratories,
but at the present time, thousands of people, who possibly
would not have a clear understanding of the expression “milk
analysis,” not only comprehend what is meant by “milk test-
ing,” but can make the test for you, and from their own
experience in testing milk find it an interesting subject of
conversation, as well as discussion. At nearly every meet-
ing of cow owners or dealers in milk and its products, some
of the persons will be seen comparing notes with each other
on their own practices:in this work.
Of the 205 students connected with the agricultural de-
partment of the University of Wisconsin during the present
winter, only one has been reported as having never heard
—10
146 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
of the Babcock milk test before coming to Madison. Other
institutions could doubtless report the same familiarity with
the subject among their students.
A thorough course in milk testing is generally considered
an important part of the instruction now given at all dairy
schools, as well as in the agricultural department of all Ameri-
can Universities.
At the Wisconsin Dairy School, about one-third of the
students’ instruction is devoted to milk testing or laboratory
work, of which this subject is the principle feature. It con-
sists not only of the twenty-four lectures given by Dr. Bab-
cock, the inventor of the process, but about six hours each
week of actual work in the milk testing laboratory. The
‘student’s work begins with all the apparatus, acid, etc., in’
as nearly a perfect condition as we can supply them. After
they have become acquainted with the eight different testers,
which we have this winter, and are sufficiently familiar with
the operations to become confident that they can make accur-
ate tests when everything works right, they are given a drill
in the various conditions, which are found to give inaccurate
tests, with instructions regarding the best way of overcoming
milk testing difficulties. — |
In this department of the Dairy School they are also
taught how to use the lactometer in connection with the milk
test, and by its use to determine the total solid substances in
“milk, and to detect the adulteration of milk which has been
either skimmed or watered. This, together with the instruc-
tion in testing the acidity of milk and cream, occupies, as
previously stated, about one-third of the dairy student’s time
at the Wisconsin Dairy School. The remaining two-thirds
of the instruction is given in practical and theoretical butter
and cheese making.
SAMPLING MILK FOR TESTING.
The necessity of thoroughly and properly mixing a sample
of milk before testing it is clearly demonstrated by comparing
the test of the top and bcttom of a quantity of milk about
ten inches in depth that has stood quietly for about fifteen
minutes. If a ten quart pail is filled with milk and allowed
to stand undisturbed for about one-quarter of an hour, it will
FARRINGTON.
Jal
PROF. E
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 149
be found that tests of the top layer of this milk will be per.
ceptibly higher than those made of the last inch of milk left
in the pail after the bulk of it his been poured out.
Negleet of a thorough mixing of the sample before test-
ing, as well as failing-to remember that some of the fat
globules will rise to the surface very quickly, is the cause of
many surprises in milk testing.
Any one familiar with milk will also understand the
necessity of pouring it from one vessel to another in order to
evenly mix the fat globules throughout the whole sample. If
milk is stirred with a dipper or put into a covered vessel and
shaken, for the purpose of evenly mixing the fat, it very often
happens that some of the fat is separated by this churning
process, and an accurate test of such milk is impossible, as any
amount of pouring will fail to evenly distribute this churned
fat throughout the milk.
This property of the fat, to separate by agitation, should
always be remembered by persons sending samples of milk by
mail or express to be tested at some other place. We have
received many such samples and almost always find a lump
of butter floating on its surface when the samples arrives.
If the test of such a churned sample is very important,
and another one cannot be obtained, this lump of butter can
sometimes be dissolved and mixed with the milk by adding a
teaspoonful of ether to the milk; then by corking the bottle
and shaking it until the butter dissolves in the ether, this
ether solution of the fat will mix fairly well with the milk,
and it will probably represent more nearly the original mix-
ture of the fat in the milk than the churned sample with a
lump of butter floating on its surface. The dilution of the
milk by the ether introduces an error in the testing, and only
the smallest quantity of ether necessary to dissolve the lump
of fat should be used.
All this trouble of churning samples in bottles could be
avoided if sender would fill the bottle full of milk. The agita-
tion by transportation will not churn out the fat when the
bottle is full. This simple precaution of completely filling a
bottle when milk is sent to other parties for testing, will pre-
vent its churning and save many a disappointment to the
sender.
150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
A similar churning »f the milk sometimes occurs in the
cans in which milk is delivered to a factory. This is especially
- true when the milk is frum fresh cows. If such milk is poured
into the factory weighing can, the butter granules rise to the
surface and it is impossible to fairly include them in the
sample taken for testing. ‘These butter granules are generally
caught by the strainer and so lost to both the patron and the
factory. This loss can be prevented by sending the milk to
the factory in cans that are completely filled so that there is
not sufficient agitation of the milk to churn it during trans-
portation to the factory.
METHODS CF SAMPLING MILK.
The method of taking a sample of milk from the weigh-
ing can, at cheese factories or creameries, is something that
has received considerable comment since the practice became
general. The milk thief cr similar tube which takes a small
portion of the milk through its entire depth, is a method of
sampling whose fairness is comprehended by nearly every one.
Many samples of the patrons’ milk are taken at butter
or cheese factories by using a small tin dipper. The milk
brought by each patron is poured into the factory weigh can,
after weighing it the factory operator fills a one-ounce dipper
with the milk before there can be any perceptible separation
of the cream. The dipperful of milk is then poured into the
bottle or jar containing the composite samples of that patron’s
milk. This method of taking samples is considered suffi-
ciently accurate because of the thorough mixing which the
milk receives when it is poured into the weigh can and the
immediate dipping of the sample from this mixture before
there can be any change in it. The general use of this way
‘of sampling milk is a good guaranteee of its fairness, and that
it is satisfactory to all parties interested in it.
Composite samples that are composed of small quantities
of milk contributed to it daily for a week or more, are often
troublesome to mix thoroughly when it is desired to test them.
The usua! difficulty with such samples is the stick of the
cream to the sides of the sample jar. When the cream ad-
heres to the sides of the jar above the milk it soon becomes
dry, and in some cases it is nearly impossible to evenly dis-
IULINOIS STATE DAIRYMEN’S ASSOCIATION. 151
tribute this dried cream with the sample so as to make it a
fair representative of the patron’s milk. All this trouble can
be avoided if the persons taking the samples will use a little
care each day in handling the composite sample jars. Every
time a new portion of milk is added to it, the jar should be
given a horizontal, rotary motion. This will mix the milk
already therein and rinse off the cream that sticks to the
sides of the jar. It also prevents the surface of the milk from
becoming covered with a partially dried layer of leathery
cream.
Composite samples having patches of dried cream on the
inside of the jar are the result of inexcusable carelessness or
ignorance on the part of the operator, who does not take ad-
vantage of this simple way of preventing it. The cream
which rises on composite samples each day can be evenly
mixed again with the milk, so that it will fairly represent the
different lots contributed to it for a week or more, if a little
careful attention is given to the daily handling of them.
THSTING SOUR MILK.
Samples of sour milk can often be satisfactorily tested
by adding to them a very small quantity of powdered alkali.
This will neutralize the acid of the sour milk and dissolve the’
coagulated curd so that the milk becomes thin again and can
be drawn into the milk measuring pipette.
The complete action cf the alkali on sour milk requires
a little time, and the operator should not try to hasten mat-
ters by adding too much alkali. An excess of alkali will
cause a violent action of the sulphuric acid on the milk to
which the acid is added that the mixture will often spurt out
of the neck of the test bottle when it is shaken for the pur-
pose of mixing the milk and acid in the test bottle.
Satisfactory tests of sour,milk can only be made by using
a very small amount of the alkali and allowing the milk to
stand some time with frequent stirring until the curd is all
dissolved and the thick, sour milk becomes thin. Such milk
may become dark colored by the action of the alkali, but this
color will not interfere with the accuracy of the test.
The most important thing to be remembered in sampling
milk is, the fact that the fat has a tendency to rise to the
162 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
top, and that a fair sampie is one in which the fat is evenly
distributed throughout the whole sample. It should also be
remembered that in mixing a sample of milk for testing, the
fat has a tendency to separate or to be churned out by any
violent agitation during its mixing.
SOME MILK-TESTING DIFFICULTIES.
As perviously stated, the dairy student often finds that
although he may have tested milk at factories for some time,
he has not detected the cause of certain difficulties that he
may have met within his work. A little investigation in milk-
testing will often show that, as in other departments of
science, there is always a cause for an effect.
A correct graduation of the neck of the test bottle in
which the fat is measured, and the exact measuring of the
milk with a pipette of proper capacity are two of the funda-
mental principles of accurate milk-testing. The necessity of
these two standards being exact is so obvious that their dis-
cussion is superfluous. These points should be forgotten, how-
ever, in case there is a disagreement in the results obtained by
two operators. ;
Assuming that the glassware has been correctly made, the
next point worthy of inspection is its cleanliness. The film of
grease that clings to glassware becomes most apparent in test-
ing samples of very thin skim milk. Before testing a sample
of skim milk it is often instructive to make a complete test of
a sample of clean water. The operator often finds that a
few drops of fat will collect in the neck of ,the bottle and
that this is sometimes enough to condemn a separator, al-
though the water which has been tested has not been near a
separator. The natural and proper inference for such a test
is, that either the pipette or the test bottle had not been
thoroughly cleaned of every trace of fat before they were
used.
The unseen fat that clings to glassware is generally not
sufficient to be noticed in the results obtained by testing dif-
ferent samples of whole milk, but in skim milk testing it
plays quite an important part. Boiling hot water will gen-
erally clean the grease from glassware for a while, but all
ILLINOIS STATE DAIRYMEN’S ASSOCIATION 153
test bottles should be given an occasional bath in some alkali
or grease solvent solution.
Persons who desire to make accurate tests wil find it
profitable to provide themselves with a small copper tank,
which can be filled with some weak alkaline solution in which
the test bottles can be put to soak after they have been cleaned
with hot water, leaving them completely covered with this
liquid until they are to be used another time.
This liquid should be warmed, and if the tank is pro-
vided with a small faucet at the bottom the liquid can be
drawn off without the trouble of fishing for them in the tank.
The writer has been able to clean test bottles in a very satis-
factory manner by adding about a tablespoonful of ‘“‘savogran”
to about two gallons of water and then soaking the fest bottles
in this hot solution. Sal soda, gold dust or Lewis lye are
about as efficient for this purpose as “savogran,”’ but the
cleansing properties of any of these substances are increased
by warming the liquid. It is probably unnecessary to state
that the test bottles should be rinsed with hot water after
they are taken from this bath and before they are used for
testing milk.
The black stains that sometimes stick to the inside of
tést bottles that have been used for some time can often be
removed with a little muriatic acid.
In our daily tests of separators the student takes three
samples, one of whole milk, cream and skim milk. One
pipette is generally used for measuring each of,these samples
into the test bottles. It sometimes happens that a very rich
skim milk test is reported because the whole milk or cream
is measured into the test bottles before the skim milk is
measured out. <A part of the fat from the cream sample
adheres to the pipette and is naturally found in the skim milk
test. This high test of the skim, milk is not the fault of the
separator, but of the operator of the test.
The skim milk sample should be measured into its test
bottle before the others are taken, in order to give the sep-
arator full credit for the work it has done.
The proper strength of the acid for testing milk can gen-
erally be determined by the color of the fat which separates
154 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
in the test bottles. Both the milk and acid should be so poured
into the test bottle that it will follow down the side of the
test bottle and form a distinct layer underneath the milk.
The test bottle should be given a rotary motion so as to mix
the milk and acid. This mixing should be completed at once
and not left half done. Inaccurate tests are often caused by
a failure to completely mix the last eighth of an inch of acid
in the bottom of the test bottle.
When the liquids are thoroughly mixed the test bottle
should be whirled in the tester for at least five minutes at a
speed varying from 600 to 1,200 revolutions per minute, ac-
cording to the diameter of the machine. The small machines
require a greater speed than the large ones. After the first
run of five minutes fill the test bottle up to its neck with hot
water, and whirl it again at full speed for one minute; then
fill the test bottle to within about one-half inch of the top of
the neck with hot water, and complete the separation of the
fat by one more whirling about one minute.
If these directions are carefully followed and the separ-
ated fat in the neck of the test bottle is of a golden yellow
color the acid is of the proper strength. If the fat is light
colored or white it generally indicates that the acid is too
weak, and a dark colored fat with a layer of black stuff be-
neath it often shows that the acid is too strong. Satisfactory
tests can often be made by using a little more than the
specified amount of weak acid.
The strength of the acid (1.82 sp. gr.) as used in the test
is not sufficient at ordinary temperatures to appreciably dis-
solve the fat, but a variation in strength of the acid or tem-
perature of the milk influences the intensity of the action of
the acid on the fat, and the difference in the intensity of this
action is shown by the color of the fat.
This action of sulphuric acid on the color of the fat can
be easily demonstrated by any one familiar with the Babcock
test, by the following experiment: :
First—From one sample of milk measure the usual quan-
tity for testing into each of three test bottles—A, B and C.
Place A in ice water, C in warm water and leave bottle B at
the ordinary temperature. After the milk in one bottle has
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 155
become cooled, the other has been warmed, and the third
stood at the room temperature of 70 degrees Fahrenheit for
twenty minutes; add acid to the milk in each test bottle and
proceed with the test as usual.
Second—Measure some of the same milk into three test
bottles—D, E and F. Into the milk in test bottle D pour
the usual amount of weak acid; then add the same amount
of strong acid (normal strength) to bottle E, and use still
stronger acid in test bottle F, and complete these tests in the
usual way.
These six tests are made of one sample of milk so that
the original fat of this milk is doubtless of one and the same
color in each of the six test bottles at the beginning of the
experiment, but after the tests have been completed, as de-
scribed, the operator will notice that the fat in the necks of
test bottles A (cold milk) and D (weak acid) is much lighter
colored than that in C (warm milk) and F (strong acid), and
that the color of the fat in B (normal temperature) and E
(normal acid) is somewhere between that of the others.
A similar chemical action can be observed when acid
drops on a piece of pine weod. The color changes from light
to dark yellow and finally is blackened or charred. Strong
acid blackens wood almost immediately, but sufficiently weak
acid only sightly color the wood so that in this way the color
of the wood can be changed by the strength of the acid.
Sulphuric acid decomposes the vegetable or organic sub-
stances, more or Jess according to the intensity of its action.
This action is accelerated by heat and the strength of the
acid. The acid may be so strong and the heat so great that
the vegetable substance is entirely dissolved and again it
may be only partially decomposed by weak or cold acid. Sul-
phuric acid dissolves some vegetables or organic substances
more easily than others, as is shown by its action on the
milk solids when it is used in the Babcock test. The casein
suspended in the milk is easily dissolved, while the fat is
not, but both the casein and fat as well as the pine wood
are organic substances, and may be, with sufficient heat and
strength of acid, entirely dissolved or oxidized.
This discussion of some of the properties of sulphuric
acid and the influence it may have on the color of the fat
156 ILLINOIS STATE DAIRYMEIN’S ASSOCIA'TION.
in testing milk should not be taken as an infallible rule, and
understood to mean that the color of the fat is always an indi-
cation of the strength of ihe acid used, but rather an attempt
to demonstrate and explain some of the various difficulties met
with in testing milk, and to be of some aid in overcoming
them.
There is generally a reason for all ‘the peculiar effects met
with in milk-testing and satisfactory explanations for them
can usually be obtained by using one’s mind as well as a
mighty manner.
DISCUSSION.
The Chairman: JI think this milk testing is a part of our
creamery work that is not understood, and especially by the
patrons. I am convinced from frequent experiences that pa-
trons do not understand the necessity of the thorough mixing
of the milk before they take the sample for testing. We can-
not see the process of cream raising, and it is very hard indeed —
to realize it. I hope the patrons will not hesitate to ask Prof.
Farrington questions.
Mr. Dean: Will the Professor please tell us how he gets
the butter test after he gets the oil test—what rule he goes by?
Prof. Farrington: Of course you all understand that the
butter contains a variable quantity of substances that are not
fat. It contains some water, some salt and some casein, and
most any two lots differ in the amount of water which they
contain. The fat which separates in the Babcock test is
always the same thing; there is no water in it; it is a definite
substance. Now, that is the basis for paying you for the
amount of butter that you brought to the creamery, and in or-
der to get the increase of the churn over the test, as it is often
called, why the factory keeps a record of the amount of butter
that they made during the month from a certain amount of
milk. Then, of course, from the test of each patron’s milk and
the weight of the milk, they can figure up how much butter fat
there was in that butter, and the difference between the two
represents the overrun, and the creamery managers generally
claim that percentage; that is, the difference between the
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 157
weight of the butter fat brought to the creamery and the but-
ter sold from the creamery from the milk.
Mr. Judd: Does it run somewhere near an even amount—-
about fifteen per cent.?
Prof. Farrington: In careful work, ves; but there is from
twelve to perhaps sixteen per cent. more butter than there is
butter fat; that is, when the separators skim their milk clean
and there is not much fat left in the skim milk, and when the
cream is so ripened and churned that there is very little fat
left in the buttermilk, then the amount of water and salt in the
butter is about sixteen per cent. more than the amount of the
butter fat that you start with.
Mr. Carlson: ‘Taking the milk every other day in the win-
ter time the cream is more or less clotted, and in many in-
stances you will find chunks of cream lying in the bottom of
the weigh-can after the milk has run out. I have found that
in the winter time generally, my yield of butter above my oil
test is much greater than in the summer time when I get a
better sample of the farmer’s milk. I have had my yields go
as high as twenty-nine per cent. when at other times it will
not go below ten when I was getting a fair sample. Last year
my average was between eleven and twelve per cent. increase
in my butter yield above my oil test.
Prof. Farrington: I think that an overrun of twenty-nine
per cent. or even twenty per cent. is a strong indication of an
inaccurate test of the milk, either that the sample could not be
properly taken because of some difficulty ,or the test was not
made accurately. Perhaps the speed of the tester was not
high enough.
Mr. Carlson: The richer the milk in butter fats, doesn’t
it overrun the more?
Prof. Farrington: Of course, where you have a very rich
milk the amount that is lost in the skim milk is a smaller per-
centage of that rich milk, than it would be of thin milk. I
don’t know why the percentage of overrun should be more.
If milk comes into the factory that tests only two per cent. of
fat and the separator leaves two-tenths of one per cent. of fat
in the skim milk, of course, that two-tenths of one per cent. is
a larger proportion of the two per cent. than if the milk
158. ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
skimmed contained five per cent. of fat and there was two-
tenths of one per cent. left in the skim milk. In that way
there is a difference, but I do not know of any other reason
why there should be a larger overrun from rich milk butter
than from thin milk.
Mr. Judd: Have you had experience with the Marchand
test and how does it compare with the Babcock test?
Prof. Farrington: Some years ago I used it some, but I
never made any comparisons. I think that accurate results
can be obtained with it, but it requires more expert manipula-
tion.
Mr. Townsend: Do you think the composite test as accu-
rate as to take the milk fresh drawn from the cow?
Prof. Farrington: Yes, it is. The composite test is a
mixture of half a dozen samples, or perhaps more, and it gives
you a very close average test of all those samples of milk, and
it is much less work, and I think that if there is a difference
it is not sufficient to pay for the trouble of making the separate
tests. We made some experiments to demonstrate that at one
time, and we were as near the same result as we could expect;
perhaps within one or two-hundredths of a per cent., and I
think no one ought to expect duplicate tests of one sample to
come nearer than that.
Mr. Johnson: Does the temperature of the milk at the
time of testing make any appreciable difference in the showing
of the butter fat?
Prof. Farrington: As I said before, the intensity of the
action of the acid on the milk is influenced by the temperature
of the milk, just the same as if you wanted to dissolve sugar it
will dissolve more quickly in hot water than in cold.
Mr. Johnson: I have seen men working in a factory take
a sample of milk just as it comes from the separator, heat it
up to about 80 and make a test and it would show but very
little butter fat.
Prof. Farrington: That was not due to the temperature,
was it?
Mr. Johnson: Partially. My idea is that the milk should
always be taken cold, or you will not get a proper measure.
Prof. Farrington: Of course, you don’t want to heat it up
to boil, but I think a temperature of 80 or 85, as you get it at
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ny (Se
the separator, would not have any appreciable effect on the
volume of milk that you take into the pipette.
Mr. Johnson: You know you can take a can of milk from
the separator and let it stand an hour or two, and you won’t
have but have but two-thirds of a can.
Prof. Farrington: I think that is a pretty large shrink-
age. I want to say in regard to this discussion that was had
before I read this paper as to the dealings of the creamery
men with the patrons, we have about sixty patrons at our
creamery and during the past year I have devoted a great deal
of time to visiting patrons, and we have been able to improve
the quality of the milk, not in richness, but in cleanliness, a
great deal, simply by going round and seeing the patrons and
talking with them, and they always treated me with the
greatest politeness; nobody ever asked me to leave the barn,
but they asked me to stay to dinner. I am surprised to hear
these gentlemen say that patrons kicked them out of the barn.
I always found the most polite treatment and they were will-
ing to take any suggestions I gave them and we have improved
the quality of the milk very much by this visiting of patrons
and then issuing circulars. Every once in a while I would get
out a mimeograph circular and send it around to all the pa-
trons, and when their patrons would come in and ask for their
milk checks, they would wait around the office and when we
would ask what they were looking for, they would say they
didn’t know but we had something for them to read. My ex-
perience with the farmers has been very pleasant; they are
always willing to take any suggestions and look for more.
Mr. Johnson: You go out with the authority of the Uni-
versity behind you.
Prof. Farrington: No authority whatever. We have to
pay for the milk the same as anybody else.
Mr. Johnson: But you are recognized as Prof. Farring-
ton. Iam only Mr. Johnson.
Prof. Farrington: I don’t think that that title cuts any
figure when it comes to dollars and cents to the farmer. J
know it don’t, and unless he thought we were helping him and
he was helping us, I don’t think it wouid make any difference.
A Member: Farmers are generally good men.
160 ILLINOIS STATE DAIRYMEN’S ASSOCTATION.
Prof. Farrington: Yes, sir, the best men I have to do
with. That has been my experience in trying to improve the
quality of the milk at our creamery. The farmers around
Madison have not been dairying, but we are trying to get them
into dairy work. We only get about 6,000 pounds of milk
from some 366 cows, and that is only about 6 cows to a patron
—not very large dairying. But they are increasing the num-
ber of their cows and going into the dairy, more especially
when we can tell them that a pound of butter is worth mere
than a bushel of oats or a bushel of potatoes. Then they begin
to see that it is valuable to produce milk—more money in it.
Mr. Judd: Do you buy the milk by the hundred pounds,
or do you make the butter?
Prof. Farrington: We pay for the milk on the basis of the
Elgin price of butter. We pay a cent and a half below Elgin
for butter fat. If the Elgin price of butter for the month is
twenty cents, we pay the patron 18.5 cents for the butter fat;
that is the system we have adopted.
Mr. Johnson: Why don’t you pay so much a hundred for
vour milk, as your neighbors do?
Prof. Farrington: We do; we figure out that way.
Mr. Johnson: Do you figure that out to your patrons?
Prof. Farrington: That is the way they figure, yes.
They can figure the price they receive per one hundred a good
deal better than they can the price they receive per pound of
butter fat. They always take the money and-see how much
they have per hundred pounds of milk. We always figure on
the basis, of butter fat, but we also put on the statement that
they brought in a certain number of pounds of milk, and they
receive a certain amount for that milk and they divide the
pounds of milk by the money and find out how many hundred
pounds.
Mr. Johnson: Don’t you think it would be better to put
it on the statement for them?
Prof. Farrington: It might be, but they have always been
able to make that calculation themselves.
A Member: People are more enlightened in Wisconsin
than they are here.
Mr. Blount: When a can of milk is brought to the cream-
ery I have found that the richest milk was frozen and if it
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 161
goes out in lumps a fair sample is not obtained, so I have told
my patrons when they bring frozen milk they do not get a fair
test, and I have trouble in making them believe it.
Mr. Johnson: Tell them that they are losing money and
they will understand it better.
Prof. Farrington: Ishould think it would be a great deal
better if you could convince the patrons that they should not
allow the milk to freeze and bring it from the farms to the
factory. covered up.
Mr. Judd: I think he is wrong in saying that the richest
part of the milk freezes; I think it is the water in the milk
that freezes.
Mr. Monrad: There will always be more frozen on top
of the can, and that is where the cream is.
The Chairman: That is true without doubt, but, on the
other hand, isn’t it a fact that when it is freezing on top it is
also freezing through the can?—all around the outside of the
can it is freezing, forcing the fat to the center, and the frozen
milk that is on the wall of the can won’t have as much fat in it
as average milk. —
Mr. Blount: I was unfortunate in not hearing quite all
of that paper on testing, but those who have to do with testing
milk when it is kept in a sample bottle will find that it is bet-
ter to dip the bottle into hot water before you put it in the
cream, then the cream will not adhere to the sides and you
will get a better sample.
Mr. Mann: I notice that in frozen milk where the can is
full, the cream will adhere to the cover and also around the
neck of the can, and that will be pure cream. Of course a
sample from that milk will be a loss to the patron. But if you
speak to a patron about this, while he sees this cream frozen
and we tell him that he is the loser, he will not put much
thought on this subject until it comes to the last of the month
and then he blames the factory man. I believe if they would
look out for frozen milk and also about the every-other-day
milk and the separation of the cream in that and avoid both
of them, I think they would get better results and would also
understand that it is not the fault of the factory man. I do
not believe that every-other-day milk will make quite as good
results as daily milk. How is that, Professor?
—ll1
162 ILLINOIS STATE DATRYMEN’S ASSOCIATION.
Prof. Farrington: I am sure we get better results from
the daily milk.
Mr. Mann: I think you will admit that the factory man
can make considerable better quality of good on daily milk.
That is.a pretty hard thing to convince the patron of, espe-
cially if he lives quite a distance and has only a small amount
of milk, and there is quite a little difficulty that the factory
man has to put up with in that line.
Prof. Davenport: I would like to ask some of these
creamery and butter makers what fault they find in their
butter made from frozen milk?
Mr. Judd: It makes white spots in it; flaky.
A Member: Salvey butter.
Another Member: Strong butter.
Mr. Chapman: It will have a very bitter taste.
Prof. Davenport: Have you ever demonstrated it? Have
you ever sent that butter to an expert in scoring and proved
that the frozen milk made that bitter taste or that salvey but-
ter?
Mr. Wood: About three or four weeks ago last Monday
we took in 4,000 pounds of milk, and 8,000 pounds of ice. We
made that butter in a churn by itself and that was the first
butter that our commission man has claimed lacked that
aroma that all commission and butter men are after, and we
had been sending to Chicago for a year and a half.
Prof. Davenport: Do you know anything about the ripen-
ing of that cream and the handling of it?
Mr. Wood: I made it myself.
Prof. Davenport: Then you can answer the question.
Didn’t you go at it with the expectation of getting poor butter?
Mr. Wood: No, sir; I went at it with the expectation of
getting just the best butter I could out of frozen milk.
Prof. Davenport: But you expected that it would pro-
duce a poor butter?
Mr. Wood: I did not expect as high a flavor from that
butter as I did from milk that was not frozen. I used more
color—almost one-third more color—than I had been using
before that time, or used afterwards, and there was no fault
found with the texture or grain or color, the fault was upon
the lack of flavor.
ILLINOIS STA'TH DAIRYMEN’S ASSOCIATION. 163
Mr. Johnson: Professor, do you think that it does no
harm to freeze the milk?
Prof. Davenport: I haven’t very much experience in that
kind of work. JI am sure I do not want to say anything that
would cause any one to allow the milk to freeze. Ithinkitisa
very poor plan, but, at the same time, I would like to know of
some definite experiments that have been made, so that we can
have that to tell our patrons—an actual case where the milk
was frozen and was thawed out and then separated, the cream
ripened in the same way as usual and the butter sent to the
usual market and complained of because it was frozen. I
have no definite information except what this gentleman gives
me.
Mr. Wood: We shipped at that shipment forty tubs of
butter. That morning we had nine tubs and they were picked
out from the rest, and they kicked on nine tubs of butter, the
parties that bought the goods.
The Chairman: You marked all goods all the same and
they were picked out of that shipment?
Mr. Wood: Yes, our commission man told me yesterday
about it.
Mr. Lloyd: How do you know whether those nine tubs
were the ones picked out?
Mr. Wood: I don’t know, except that we churned nine
tubs.
Mr. Lloyd: Did you have nine tubs any other day?
Mr. Wood: Yes, we did.
Mr. Footh: Iam a farmer and a patron of a factory, and
I want to say a word in defense of the patron. I have listened
quite a while to the creamery men here, telling how they were
going to regulate us farmers and stop our bringing our frozen
milk. I want to ask any of the farmers if they ever had a case
where their dividends were frozen a little on top? Iam going
back further than that to the discussion we had before, and I
don’t want you to take me as being severe, but I mean to give
you creamery men a little bit of a lesson if I am able to do so.
You exposed the whole meat in the kernel when you made the
statement that if you go to such a man and say, “You are
not doing so and so,” and he says, “All right, I will take my
milk to another creamery.” Now, a farmer may be dishonest
164 ILLINOIS STATE DATRYMEN’S ASSOCIATION.
intentionally, or dishonest unintentionally. He may be dis-
honest intentionally by not taking care of his milk, by taking
some of the cream off, or in various other ways, or uninten-
tionally by not taking care of it through ignorance, but the
creamery man who will see that the milk is not properly taken
care of and know that that milk is not properly taken care of
and then admit that milk to his creamery is intentionally dis-
honest, because he receives a full revenue for manufacturing
that milk by charging so much a pound and he robs the other
farmers who have brought good milk there by putting that
poor milk with theirs and reducing the dividend all along the
line.
Mr. Monrad: I was just about calling the gentleman to
order, because we had arranged for the patrons to have their
say yesterday afternoon and this morning, but I am exceed-
ingly glad to have heard these remarks and I think he hit the
nail right on the head.
Mr. Ward: I would like to ask the Professor how often
the milk should be tested? It is my idea that if it is known
that the creamery man tests the milk every Monday, for in-
stance, and no other day in the week, that that is hardly a
fair test to all the patrons, because a man can bring dishonest
milk other days in the week.
Prof. Farrington: I think it is the almost universal prac-
tice to take what we call composite samples, that gets a sam-
ple from every load of milk that is drawn to the creamery,
and in that way it does not make any difference whether it is
tested Monday or every other day.
Mr. Ward: How long can you keep that before you test
mes
Prof. Farrington: The usual custom is to keep it about a
week; some keep it ten days. I think the majority of cream-
eries keep their samples about a week.
Mr. Carlson: Have you any objections to the one-third
sample test?
Prof. Farrington: No, but I don’t see why it should be
any better . .
Mr. Carlson: In 1891 I made a test both ways, taking a
composite sample and putting it into a jar, at the same time
taking a sample of milk and putting it into a tester and testing
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 165
both wavs for one straight month to find out what the varia-
tion would be, and I found that it varied once in seven times.
Mr. Woodcock: I goto Mr. Johnson’s creamery occasion-
ally in the winter time and my milk is kept two days. Now,
do I get a lesser test on my milk by keeping it two days than
to bring it every day?
Prof. Farrington: Ithink that you ought not to. I think
there is no fat destroyed by keeping the milk; that is, the or-
dinary fermentations—bacteriologocal combinations, or what:
ever they may be that go on in the milk, do not destroy the fat.
Mr. Monrad: Do you think it is possible to take as fair a
sample when the milk is delivered every other day as when it
is delivered every day?
Prof. Farrington: I should think the chances would be
against it.
Mr. Monrad: I am sure it is a fact that it is impossible
and the patrons are losing money by delivering every other
day. The test is not so accurate, for one thing; they don’t
get the skim milk back in a good condition, and I want to see
this every-otber-day delivery wiped off the face of the earth.
Mr. Carlson: Mr. Monrad is right in-a great many in-
stances, but I think he is wrong in this. I have been paying
for milk according to the test in this factory since August 18,
1891, and it is generally believed and understood by the farm-
ers in our vicinity that you cannot get a fair sample and that
the butter yield was greater in the winter time above the oil
test than in the summer time, but the farmer does not lose
one cent, for the reason that he gets the money that the entire
product has brought.
Mr. Monrad: He is losing money by the poor quality he
gets every other day and by the skim milk being worthless.
Mr. West: I think if the milk is carefully taken care of,
getting the animal heat out and stirring it thoroughly, I don’t
think it makes much difference, but if the cream is permitted
to rise and become lumpy it goes against the patron.
Mr. Johnson: If a man has only four cows you can’t ask
him to haul his milk thre miles every day.
166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
CREAMERY BUTTER MAKING.
A. E. HOFFMAN, DE KALB.
Mr. President, Ladies and Gentlemen:
It is not so very many years ago that the subject of
creamery butter making was an unheard of one at the dairy
convention, and it is an indication of progress on the part of
the dairymen to find them so much interested in this sub-
ject. It is a subject of great importance to dairymen, and
so please allow me to say a few things about it from a butter-
maker’s point of view. We are come here from all parts of
the State to learn all we can and we all expect to go home
prepared for better work. You dairymen will expect more
of the butter-makers who are here and the butter-makers cer-
tainly have a right to expect more of the dairymen. For, if
there is to be any improvement in creamery butter-making,
the farmer and the butter-maker must co-operate. It is im-
possible to make good butter out of poor milk. A _ butter-
maker may be able to keep what flavor there is in the milk
but no power in the world can make fine flavored butter out
of bad flavored milk. There is really no secret in good butter-
making, if you have good milk to begin with, and there is
no special set of rules to follow. A butter-maker must use
his own judgment as to what treatment will secure the best
results from the milk. You have been told a great deal in
the past day or two about the care of cows, cleanliness of
stables, etc., etc., so I will not take up your time in talking
much about that. I will only say that it is not all theory,
but an actual fact, that the success of the creamery product
depends almost wholly upon the care you give your cows.
Now, while I consider the subject of churning and work-
ing butter a very important one, I think you will all agree
with me that the condition of the cream before it goes into
the churn is important also. So I would say first, after sep-
arating and cooling the cream down to about 56 degrees in
the forenoon, it is in condition after dinner to be prepared
for ripening. It is necessary to stir it often, especially if
you are heating it, to get it of an even temperature and to
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 167
stir in all the froth, which, if not stirred in, becomes dry and
hard, and is liable to leave white caps in the butter, and it
don’t all churn out, leaving fat in the butter milk. Second,
when the cream is in the proper condition (and this is one of
the times when experience and judgment count for more
than rules), it should be tempered. Allowance must be made,
in raising the temperature, for the length of time the cream
is to stand before being churned. Our cream stands twenty-
four hours and we heat it up to about 66 degrees and use¢
a starter. If the cream was to be held for forty-eight hours,
it would not want to be heated much. Of course in summer
we do not heat the cream at all, but cool it down as low as
possible. We use a cooler that works up and down in the
cream vat and we do not use any ice in the cream. We
find that ice injures the butter. Third, we churn at about
538 to 54 degrees. We churn 34 per cent. cream that
tests 38 acidity or 5 of Farrington’s Tablets. By churning
thick cream at a low temperature, we get an exhaustive
churning. Fourth, salting, working and packing. We salt
as a rule, an ounce to the pound, more or less, depend-
ing on the condition of the butter. The salting and coloring
of butter is an individual fancy and what will suit one market
will not do at all for another. We cannot please all tastes,
but we should strive for a uniform color and at least see to
it that our butter is not mottled. Mottles and streaks are
generally caused by the uneven distribution of the salt and
are not often found in butter that is sufficiently worked. Our
worker makes four revolutions per minute and we work nine
minutes. Be sure that all the packages are clean and sweet
before you put the butter in. If you put butter in a package
that is not sweet the butter will be tainted and you will be
blamed for it. Be careful to keep the package neat and clean.
An untidy package is a poor recommendation for the contents
and is not a credit to either the butter-maker or his em-
ployer.
These rules and figures that I have given, of course, will
not suit all conditions in all localities, nor do they always
suit here. One must change his methods to suit varying con-
ditions from day to day, and a skillful butter-maker must be
able to tell at a glance what kind of treatment is required.
168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
In a word, as conditions do not always suit your rules, you
must make your rules suit the conditions.
Now, the most important point in butter is flavor. It
may be salted to suit the taste, look fine, have a neat package
and a June color, but if it lacks flavor it is not first-class
butter. What this flavor is and how it is to be uniformly
obtained is a question that chemists and bacteriologists as
well as butter-makers are giving a great deal of attention.
Milk is a natural product and we cannot change nature. We
ean only see that the right kind of care and food are given and
be clean about our stables and with our cans. The cow must
do the rest.
CREAM RIPENING.
PROF. E. H. FARRINGTON.
One of the principal difficulties which the writer encoun-
ters in attacking the subject assigned to him by your Secre-
tary is the fact that he is not yet convinced that any of the
patent preparations or pet temperatures which have been pro-
posed up to the present time, will prove to be a panacea for
uli the poor flavors conveyed to the cream by polluted milk.
If the cream ripener or butter-maker could always de-
pend on the purity of the milk which he has to handle he
could follow a uniform course of cream ripening and expect to
obtain a uniform quality of butter with some degree of certain-
ty, but the experienced butter-maker knows, that during the
year, he has many varieties and conditions of milk to contend
with, and that nearly all of these varieties are transmitted to
the cream and finally to the butter. It is much easier to
enumerate the difficulties and varieties of flavors met with in
cream ripening than it is to write a prescription for each one
of them or to propose one method of treatment that will over-
come them all. 3
Defective butter from creameries may be due to some of
the following common causes, and the expert cream ripener
cannot always be expected to successfully remove them all.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 169
COMMON CAUSES OF BAD FLAVOR IN BUTTER.
First. Unclean tinware, sour strainer cloths dirty
milkers, poorly ventilated stables and milk houses, comprise
one group of causes for bad flavors in butter.
Nearly every creamery butter-maker has to struggle more
or less with these evils, and his success in overcoming them
depends more on the amount of well-cared milk which he
receives than any magic way he may have for ripening the
cream. Creamery patrons are generally well acquainted
with their neighbors and sometimes ask, “What is the use
of cleanliness and careful attention to our milk when it is
mixed at the creamery with that of our careless neighbor?”
It does seem rather discouraging and sometimes useless to
the model dairyman, to send his pure milk in a well scoured
can to the creamery and have it associate with the tainted
milk delivered at the same time by his neighbor in battered
and rusty cans. It is rather unfortunate that these two varie-
ties of milk receive the same price per hundred pounds, if
they contain the same amount of butter fat. The Babcock
test has accomplished wonders in honestly regulating the
prices paid for milk of different fat qualities, but the next
advance step should be made in the direction of paying for
the purity of milk, according to its grade, above or below a
certain standard. As previously stated, the salvation of
creamery butter, if it is saved and receives the price of extras,
depends on the fact that most of the milk is received in a
comparatively clean condition. If such milk is not in the
majority about the only thing a butter-maker can hope to do
to help save the quality of the butter is to ripen the cream
quickly with the use of a clean skim milk starter, or one
made from selected whole milk.
Second. The weather is something that the cream
ripener must take into consideration. A sudden change
from a clear, bright atmosphere to warm and sultry days and
nights will often cause both milk and cream to ripen faster
and in a different way than where there is more uniformity
in the weather. The influence of temperature on the rate of
cream ripening is something very generally understood by
170 ILLINOIS STAT? DAIRYMEN’S ASSOCIATION.
butter-makers. They know, at least, that heat accelerates
and cold retards the ripening of cream.
These two factors, the variation in the purity of the milk
and the lack of uniformity in the weather, are probably the
most common causes of the differences in the flavor of butter
produced at one creamery. ‘The milk is received at about the
same time every day, the cream remains in the cream vat
nearly the same number of hours before itis churned and the
churning is done at a certain time every morning. So that
uniformity in the amount of ripening which the cream re-
ceives has to take its chances, because it may ripen much
faster one day than another, but it is left in the cream vat
about the same number of hours every day regardless of its
ripeness.
It is the opinion of the writer that the exact rule regard-
ing the length of time that each lot of cream should be kept
at a certain temperature can not be safely followed with the
expectation of obtaining the same degree of ripeness every
time. Butter-makers ought to make careful observations
during their daily work and make a record of these observa-
tions.
BUTTER-MAKERS RECORD.
Note the temperature of the thoroughly mixed sweet
cream and the number of hours which it is kept at certain tem-
peratures, also the ripeness of the milk, thickness of the cream
and condition of the atmosphere during the ripening; then
regulate your practice by these records. A systematic demon-
stration from accurate records is much more useful than mys-
terious tasting and smelling of the cream.
There are three things that are especially desirable in
butter-making—delicate flavor, good grain or body and an
exhaustive churning. It is impossible for the writer to
enumerate all the known causes and effects that may have
been noticed by different persons in their practice to have
had an influence on these desirable points in butter-making,
but a few general statements regarding them may be of some
interest to us all as suggestions for discussion.
Clean milk from healthy, fresh cows, undoubtedly gives
the most delicate flavor to butter, and with such milk there
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 171
is no excuse for butter with an “off” flay or, unless it comes
from some rank fodder which the cows have eaten. The
butter-maker ought to be able to make fancy butter from the
milk of fresh cows, if he is capable of making it at all. Since
this is a generally acknowledged fact, that has been re-
peatedly noticed by many dairymen, it will be found to be a
good practice to have the milk supply so arranged that it
shall contain some fresh cows milk during the entire year.
The more fresh cows the better for the flavor of the butter.
On the other hand, cream is sometimes so polluted with
a lot of filthy milk that it is impossible to overcome the bad
flavors by any system of cream ripening. Another way of
spoiling the butter flavor is by letting the cream sour too long,
or over-ripen it. The amount of salt which butter contains
also has an influence on its flavor.
SALTING BUTTER.
A definite rule for salting butter “one ounce to the pound”
does not tell the whole story in regard to the amount of salt
that the finished product contains. The size of the butter
granules to which the salt is added, the dryness of these
granules or the length of time the butter is allowed to drain
in the churn before it is salted, and the amount of working the
butter receives after adding salt, all have an influence on
the quantity of salt left in the butter.
Butter in very fine granules requires more salt than
coarse granules, because more of the salt is lost during the
working of iiue than of coarse granular butter. A lack of salt
sometimes allows a poor flavor to become more noticeable
than would have been the case if the butter contained more
salt. It is well to remember then that the milk or the cream
ripening are not entirely responsible for all the butter flavor.
CHURNING SWEET CREAM.
During the past year we have had many inquiries aboyt
the churning of sweet cream. Some creameries have a trade
which they supply with sweet cream butter.
In order to get an exhaustive churning of sweet cream
in a reasonable time, and to provide against a rich butter-
milk, the cream should be rich, containing 35 per cent. or
172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
more of fat and churned at a low temperature. Fifty degrees
Fahrenheit is not too low a temperature for churning
sweet cream, and if the churning can be done so that the
buttermilk is 50 degrees Fahrenheit when the churning is
completed there will be very little butter left in the butter-
milk. If a rich, sweet cream is churned at a higher tem-
perature, such as 55 to 60 degrees Fahrenheit, the butter milk
will probably be very rich and the butter soft. The same
result would be obtained if thin, sweet cream sontaining 15
to 20 per cent. fat was churned at this high temperature.
On the other hand, it is impossible to conjecture what the
butter milk would contain if a thin, sweet cream was churned
at a temperature so low as 50 degrees Fahrenheit, because we
are not generally able to churn such cream at this tempera-
ture. The butter will not come under such conditions.
The most satisfactory results with sweet cream are ob-
tained by having the cream as rich as possible and churning
at as low a temperature as possible. |
CHURNING GATHERED CREAM.
Gathered cream is alinost always thin and seldom sweet,
especially if it is collected from a route forty miles long and
includes a collection taken up from forty or more farms. It
is seldom, if ever, we hear of sweet cream butter being made
at a gathered cream factory. When the cream arrives at
the factory it is generally sour, and in warm weather ripe
enough to be churned at once, but because of its being a
mixture of so many different contributions, it is all mixed
in one large vat and allowed to stand at least six hours. If
left in the ripening vat for a few hours and well stirred occa-
sionally the mixture will become more evenly soured and a
thinner butter milk obtained than if it is churned when first
received. |
Gathered cream usually contains from 10 to 20 per -cent.
fat, and is churned at about 60 degrees Fahrenheit; churning
at a lower temperature would require too much time and prob-
ably would not improve the butter or the buttermilk to any
great extent.
SEPAKATOR CREAM.
Separator cream is what the butter-maker at creameries
usually has to deal with. It is somewhat purer than the
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 173
milk from which it has been obtained, as can be seen by ex-
amining the contents of a separator bow] after it has skimmed
a few thousand pounds of milk.
The milk has also been quite thoroughly aerated by the
separator, and although this aeration and the sediment re-
moved from the milk by the separator helps to make the
cream purer than the milk from which it was obtained, many |
of the taints and bad flavors of filthy milk are still retained
in the cream.
The necessity of cooling the cream as soon as it is ob-
tained from the separator is so commonly known that it is
hardly necessary to mention this fact. The fat in cream
cools much more slowly than the serum; consequently, it is
necessary to keep the cream at a cooling temperature long
enough for the fat to solidify or crystalize. It is the common
practice at creameries to leave the cream in the ripening vat
about the same number of hours each day. The milk is all
separated at about the same time in the forenoon and the
cream is churned the next morning at about the same time
every day. This routine is followed regarless of the variation
in the ripeness of the milk or the condition of the cream on
different days.
ACID TEST OF CREAM.
Very few creameries use any test for ascertaining the
acidity of the cream during its ripening, but it is put into the
ripening vat and left there until the butter maker or his other
work, rather than the cream, is in-the best condition for
churning. Since the milk from which the cream is obtained
is subjected to such a variety of treatment by the patrons, the
cream from this milk will necessarily possess the different
degrees of sweetness or sourness that the milk contained, and
if each lot of cream is ripened at about the same temperature
every day for the same number of hours it is hardly possible
to expect a uniformity in the ripeness of each lot of cream
when it is churned. Butter makers understand why this is
true. They know that cream from pure, sweet milk is not
nearly so ripe after standing twenty hours at a temperature
of 56 F. as cream from slightly tainted or sour milk will be if
it is kept at the same temperature for the same length of time.
Creameries have to deal with milk of many varieties between
174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
these two extremes and consequently should test the ripeness
of each lot of cream and govern the ripening accordingly, in
order to secure a uniformity in the ripeness of each lot of
cream when it is churned.
ALKALINE TABLET TEST.
Your Secretary has requested me to explain the use of
alkaline tablets for testing the acidity of either milk or cream,
and shew how they can be used to aid the butter maker in ob-
taining uniformity in the ripeness of cream.
Kach one of the tablets contains a standard amount of
alkali, and by dissolving them in a certain amount of water,
the solution thus obtained will be of standard strength.
When this colored liquid is poured into a certain amount of
cream in a white cup the cream remains uncolored until all
its acid is neutralized. As soon as the acidity of the cream
is completely neutralized by the tablet solution the cream in
the cup becomes pink colored and the operator notes how
much tablet solution is required to produce this pink color in
the cream.
The process is something like measuring the sourness of
lemonade by finding out how many lumps of sugar, of a cer-
tain size, it is necessary to add to the lemon juice in order to
make it sweet. The sourer the lemonade the more sugar is
required to sweeten it, and so the ripe cream takes more tablet
solution to produce the pink color than a sweet cream. The
amount of acidity in the cream is indicated by the amount of
cablet solution used in each test.
THE STANDARD SOLUTION.
The standard tablet solution is easly made of a convenient
strength by dissolving five tablets in fifty centimeters of water
in a graduated cylinder. A twenty-centimeter pipette is used
for measuring the cream and the per cent. of acidity in the
cream is found by multiplying by two the number of centi-
meters of tablet solution required to produce the pink color
in the 20 c. c. of cream. Each centimeter of tablet solution is
approximately equal to two-hundredths of one per cent. of
acidity, so that 10 c. ec. tablet solution represents about 0.2 per
cent. acid, 20 c. c. 0.4 per cent., 25 c. c. 0.5 per cent acid, and so
on.
LLINOIS STATE DAIRYMEN’S ASSOCIATION. 175
SOURNESS OF SWEET CREAM.
Cream that is sweet to the taste and smell may contain
from 0.15 to 0.30 per cent. acidity. This is quite a wide range
in the acidity which can not be measured by taste or smeli, but
the sweet cream which contains 0.3 per cent. acid will ripen
much faster in a given time than one having only 0.15 per cent.
acidity if both are kept at the same temperature.. This shows
the advantage of testing the acidity of each lot of cream when
it is first put into the cream vat. The cream with 0.3 per cent.
acid will ripen so much faster than one with only 0.15 per cent.
acid, that they must be kept at different temperatures if it is
desired to have the same amount of acid developed at churning
time, which is usually about the same number of hours from
_ the time the cream is put into the ripening vat.
The great majority of butter makers ripen cream about
twenty hours and then churn it. There are very few that
practice holding the cream forty hours before it is churned.
During its ripening an acid test should occasionally be made
of the thoroughly mixed cream; this will show whether the
ripening should be checked by cooling the cream or hastened
by warming it.
Since the butter maker can easily check or hasten the
cream ripening, by either cooling or warming the cream, he
can use a starter or ripen the cream without one, for either
twenty or forty hours, if he will test the acidity every few
hours and find out how fast the ripening is progressing.
ACIDITY OF PROPERLY RIPENED CREAM.
If cream is allowed to ripen much beyond 0.6 per cent. of
acidity the butter will often have a sour flavor, from over ripe
cream. When cream has reached this point of 0.6 per cent.
acid, it should be cooled at once and kept as cold as possible,
50 degrees F. or lower, until it is churned. Very little acidity
will develop in cream which is cooled to 50 degrees F., but it
will ripen very fast at 70 degrees F.
The efforts of the butter maker should be directed towards
ripening the cream up to about 0.6 per cent. acid, and no fur-
ther, and this amount of acidity should be attained a few
hours before churning time in order that the cream may be
cooled during these few hours and reduced to a low churning
176 ILLINOIS STATE RAIRYMEN’S ASSOCIATION.
temperature. If the cream has not been sufficiently ripened
there will be a lack of flavor in the batter, and if it is over-rip-
ened the butter will have a sour flavor.
The acid test is an aid to uniform flavor in butter by show-
ing when the cream has developed a certain amount of acidity.
DISCUSSION.
Mr. Dietz: I want to ask Prof. Farrington what is the
composition of those tablets?
Prof. Farrington: They are made of sodium carbonate
and phenolptalein.
Mr. Dietz: Can they be purchased?
Prof. Farrington: Yes, from any of the supply men, I
think.
Mr. Dietz: What per cent. of acidity makes the best
flavor?
Prof. Farrington: As I said in the paper, we like to get
cream that contains about six-tenths of one per cent. acid.
Mr. Wentworth: About what per cent. of moisture is
there in our butter as marketed at the present time? What
is the difference between the moisture in our butter and Swed-
ish butter?
Prof. Farrington: During the past summer I visited fifty-
two creameries in Wisconsin and I got a sample of butter at
each creamery and had it analyzed, and the average per cent.
of water in those fitty-two samples was about 12%. Now, the
average per cent. of water in Danish butter among 4,000 analy-
ses, I think is about 18% per cent. Danish butter contains
about one per cent. more water than Wisconsin butter. I
think it has about 4 per cent. of salt and 1 per cent. of curd.
I happened to remember the water, because it is generally
claimed that Danish butter is very dry and the English market
requires a dry butter, and a good many statements are made
that the American butter contains lots of water. This is the
first exact evidence that.I have ever been able to obtain on the
subject.
Mr. Wilson: In those fifty-two samples how many were
worked once and how many twice?
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 177
Prof. Farrington: Almost every one of them was where
the butter was worked once. Of course that makes a differ-
ence in the amount of water in the butter. I was surprised to
find that our butter was dryer than Danish buter.
Mr. Wilson: How many of your samples would grade
extra in the market?
Prof. Farrington: I did not score it, but I can say they all
claim to be making extra grade. The report of that trip that
I made is now in the printer’s hands, and I would be glad to
send it to any one who cares to write to the Station for it.
Mr. Wentworth: All other things being equal, there
sheuld be no handicap for American butter. I was told last
week that the Danish government would not permit any butter
to be exported as Danish butter that contained over 10 per
cent. of moisture. I was told that by a prominent Dane as a
fact, and that that was the reason why our butter had not
been able to secure a better foothold in the English market.
England imported six million packages of butter and the
United States exported less than four hundred thousand of
those packages last year, and the reason given me Was oD ac- |
count of the excessive moisture, and the gentleman who made
the statement to me said that our butter averaged over fifteen
per cent. moisture. This same gentleman told me that when
our butter was on the New York market at about 18 cents that
they would buy our tubs, but that when our market was bet-
ter than 18 cents they would not buy our tubs, and that we
must dry out our butter—reduce the amount of moisture, if
we expect to go on the market and compete with Denmark. 1
am also told that American butter, as imported by Danish
merchants, is rehandled there under the Danish brand.
MANAGING BOILERS AND ENGINES.
FRED DUENSING.
Mr. President, Ladies and Gentlemen:
I want to say a few words about boilers and engines. <A
boiler should lie perfectly level, in the first place. It gives a
little better draft if the boiler is a little lower at the rear end,
—12
178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
but it is better for the boiler if it is level. If coal is used for
fuel the flues should be cleaned every morning before the fire
is started and not in the evening when they are hot, because it
will ruin the flues if the flue door is kept open much while they
are warm and they are sure to go to leaking sooner or later.
The ashes should be kept clean from under the grates to keep
the grate-bars from melting. Attention should also be given
to the fire so that it covers the whole space of the grates, as
that will save fuel. There is never any danger of having too
much draft when coal is used as fuel; but if good dry wood is
used it is better to not have too much draft, as there might be
too much heat go up the smokestack.
The boiler should be blown off every two weeks after the
fire is al] out and the steam has gone down to 10 pounds or be-
low. The hand-hole should be taken out and the boiler be
cleansed perfectly clean from dirt, scales, etc. Good water is
the main thing for a boiler, and if there is a chance to get good
soft water it never should be neglected; but if hard or limy
water has to be used it is a good plan to catch the exhaust
steam from the engine and use it, and that saves the boiler con-
siderable. The water in a boiler should always be kept about
an inch and a half above the top flues. If it is kept as near the
same it saves fuel, water, engine and boiler. Of course when
a person shuts down in the evening he wants to pump the
water up somewhat, as it will boil away somewhat during the
night.
Water in a boiler shouid never be allowed to foam, as that
will hurt the boiler and engine more than six months’ running.
If the water should foam, the throttle valve should be closed
at once and the water allowed to settle a little. Then blow off
as much water as possible and pump fresh water in the boiler.
In all cases the water should all be blown off in the evening
when the day’s run is finished. The water-glass on a boiler
should be put on so that the bottom of the glass is even with
the top of the upper fines; then the engineer knows if the
water gets out of the glass that his flues are getting dry and
that he will have to pull the fire. JI have seen boilers where
the glass was fully an inch higher. It seems that some people
think if they have the water glass high it is safer, as when they
have water in the glass they are sure to have plenty in the
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 179
boiler; but Ido not favor the latter because it will happen that
the pump or injector will get out of order and that the engineer
will have to take it apart and see what is the matter, and while
he is at work at that his water is getting lower and lower all
the time and finally, when he gets his pump to work he finds
the water has gone out of the glass and how much lower it is
he does not know; and when the glass is up high he will think,
“Oh, it don’t matter—there is plenty of water in the boiler
yet,’ and sometimes there is lots of damage done by thinking
there is water when you can’t see any, but when a person
knows that when there is no water in the glass that it is too
low—he never has to guess. The water-glass should be blown
out every two or three days.
Now I will say a few words about engines. The engine
should be set perfectly level, solid on a rock foundation, so it
does not move nor jar any. It should run perfectly smooth.
All engines will do that if handled right. They should also
run free and loose—not too loose, so they knock and jar, but
loose enough to not bind any. If any of the boxing gets a lit-
tle loose just tighten it a little—not too much at one time.
Care should be taken so that there are no hot boxings, because
afer a box has been hot once it is liable to give trouble more or
less afterwards. The engine should be kept well in oil, al-
though it is no use to waste it, as it does not take much to
supply an engine.
The engine should also be kept clean from dust, dirty oil,
etc. Never have the drive belt or governor belt too tight nor
too loose. Never open the throttle valve when the engine is
on dead center. When starting up. be sure that the cylinder
cocks are open and drain all the water out of cylinder before
starting, or you might blow out the cylinder head. Start en-
gine gradually and do not let too much steam on at once.
Plenty of steam should be kept to secure good, dry steam
for the engine. If it requires, say, 50 pounds of steam to run
the machinery, it is better to have a little more than a little
less, because a person never gets the steam too dry for his en-
gine. When you open a cylinder cock while the engine is pull-
ing her regular load, the steam that comes out should be dry;
if it is wet there is something wrong. If you have steam
180 — ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
enough then your rings are leaking or your cylinder needs bor-
ing out.
To find out the horse power of any engine, find out the
area of the piston head face, then multiply this answer by the
average pound pressure per square inch, then multiply this an-
swer by the number ‘of feet traveled in one minute and divide
by 33,000, as 33,000 pounds to a square foot is one horse power.
THE VALUE OF ARTIFICIAL REFRIGERATION.
H. H. HOPKINS, HINCKLEY.
Mr. President, Ladies and Gentlemen:
I have been assigned the subject of “Artificial Refrigera-
tion.” The production of cold by the Compression System
is accomplished by the compression, condensation and expan-
sion of ammonia gas in continuous operation.
~The compressor is a pumping engine especially designed
to compress ammonia gas and force it through the pipes of
the condenser, under a pressure, varying according to the
temperature of the water.
The condenser is a system of pipes submerged in cold
water, the heat produced by the compression of the ammonia
gas is absorbed by the cold water surrounding the pipes, when
the gas becomes liquified and is then in proper condition to
do the work of refrigeration.
Continuous coils of pipes are placed in the room to be
cooled and also a brine tank varying in size according to the
size of room. The pipes on the side of the room is what is
known as the direct expansion system, while the coils placed
in the brine tank is a part of what is known as the brine storage
System. |
IT think a combination of the two systems is better for the
creamery business, than to use only one system, because the
direct expansion system can be used to cool water, milk or
cream by passing over coils in which the liquified ammonia
gas is fed and a coil placed in room to be cooled will help
the temperature of the room, while a coil in a brine tank will
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 181
cool the brine to the desired temperature, which will hold
the temperature of the room from the time the compressor is
stopped until the next day, temperature of room not raising
over seven degrees.
The insulation of the box or room to be cooled is of the
greatest importance. It can not be too perfectly constructed.
It is cheaper to put a little additional money in the construc-
tion of the box or room at the start than it is to daily lose
the cold through badly constructed or half insulated walls and
a loosely shutting door. A description of one of our cold
rooms might be of help to any one who contemplates building
a box or room of this kind.
First we put up 2x4; these were covered on both sides
with paper, then with matched flooring; then on the inside
we covered the flooring with paper, then put on a two-inch
strip, covered this with paper, between these two papers we
put in a thickness of two inches of mineral wool paper, we
we covered with flooring, then a thickness of paper, then put
on one-inch strips, covered these with paper, and it with
flooring, making four thicknesses of flooring, six of paper, one
of mineral wool, making three air spaces.
But running our compressor four to five hours daily we
can keep our room, which is eight feet wide, fifteen feet long
and eight and one-half feet high, at between 33 and 40 degrees
night and day.
The temperature at time of shutting down is 33 degrees
during the night. The temperature will not raise over seven
degrees. We have one room that is not as well insulated
that we do not try to keep as cold as the one at our Hinckley
factory. This room has only one-four inch air space or thick-
ness of mineral wool. A record we kept of the ice machine
shows that for seven days, beginning June 14th and ending
June 20, 1895, the average temperature of the room at time
compressor was stopped was 44 degrees. The temperature of
brine in tank was 26 degrees; that the temperature of the room
the next morning for four days was 50 degrees and three days
the room was 52 degrees; that the brine for five days or nights
warmed up to 38 degrees and two days warmed up to 40 de-
grees; the compressor was run three hours per day for two
days, three and one-half hours one day and four hours four
182 ILLINOIS STATE DATRYMEN’S ASSOCIATION.
days during the week, making a total of twenty-five and one-
half hours that the compressor was run during the week.
I can not say just what the cost of operating is as we run
the compressor at same time we run separators, churn and
other machinery. Have tried running the compressor in the
afternoon to see what is cost for fuel; weighed the coal used
and found 1234 cents worth of coal would run the compressor
an hour, at the same time our water pump was running. Ten
to fifteen dollars’ worth of ammonia will last a year; there is
very little expense for oil; perhaps it will take two gallons a
year.
The advantage of the ice machine over the ice is that you
do not have to depend on having cold weather to freeze ice.
You save all the work of filling your ice house and you save the
work of filling your ice box during the warm months, and I
believe you can maintain a more even, dry temperature than
you can with ice.
DISCUSSION.
Mr. Knight: Have vou noticed any difference in the
quality of your butter since you commenced using the ice
machine?
Mr. Hopkins: No, sir; I don’t think I have. I have tried
to have a pretty good quality before.
Mr. Judd: What is the cost of one of those plants?
Mr. Hopkins: It varies, according to the amount of
piping and the size of the machine. Ours cost about $700 or
$800.
Mr. Judd: How much would it cost to fix up a room
in the way you specified?
Mr. Hopkins: We took a room we had before, and put
about a hundred dollars’ worth of material we had in there
beyond what we had before.
Mr. Judd: Does it increase or decrease the work?
Mr. Hopkins: It certainly decreases the work in the
summer time; it takes away all the hard, dirty, nasty work.
I think it saves work the year around.
ILLINOIS STATE DATRYMEN’S ASSOCIATION. 183
Mr. Wentworth: Do you feel thoroughly satisfied
with it? |
Mr. Hopkins: I do, yes. I would not have it taken out
if I could get my money back.
Mr. Wentworth: Do you ever have any trouble; any
break-downs or stoppages ?
Mr. Hopkins: I never had anything break down but once
in a year and a half; then a little casting broke.
’ Mr. Knight: What kind of a machine do you use?
Mr. Hopkins: One made by A. H. Barber, of Chicago.
Mr. Dexter: At what price per ton for ice put into an
ice house would you think would be a little more ecenomical
than the machine you now use? The cost of the cooling
depends, of course, upon the cost of ice per ton. In some
localities it can be had very cheaply and put into the ice house;
perhaps twenty cents a ton.
Mr. Hopkins: JI am not positive what it actually costs
to run the machine as we run it. At the same time we do
our other work, so I can not tell the actual cost of our power.
Mr. Judd: Did you have to enlarge your boiler any?
Mr. Hopkins: No, sir; we have a twenty-horse power
running three separators.
Mr. Dexter: Would you have avoided the purchase of
the machine if you could have put ice into the ice house on
your premises at fifty cents a ton?
Mr. Hopkins: At that one place we put up about 130
loads of ice, which I presume would run in the neighborhood
of a ton and a half, and it cost us about 90 cents. I prefer
the ice machine to the ice at that cost.
Mr. Dexter: Do you think it would be better for a
creamery man to have that machine where he could put up
his ice at a cost of less than a dollar a ton?
Mr. Hopkins: JI would for myself, yes.
The Chairman: I have two of these ice machines; one I
put in the creamery last spring, and I am frank to say that [
am very much pleased with it. My room I built with, I
think, three air spaces and one mineral wool space, but I find
the temperature is, if anything, a little less than Mr. Hopkins’;
perhaps we run our compressor a little later. I know the
brine vat has three or four inches of ice all over the outside
184 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
of it all the while, so that if you go in and look at it it looks
like a big cake of ice set up on one side of the room. I have
put up a little ice at that creamery just as a safe-guard in
case an accident should nee but I am ue pleased with
the machine.
Mr. Wentworth: Does it not give you a dryer ice box?
The Chairman: I think so; as a rule, if you can get a
perfect system and everything right up to its best, you can
get a dry atinosphere with ice, but if it gets a little out of
whack, so it wouldn’t work perfectly, then we fail to get that
dry atmosphere.
Mr. Wentworth: May I ask either of you gentlemen if
you think that in a creamery which in the summer is making
fifty tubs of butter, and in the winter running down to
eighteen, that an ice machine would be profitable for the
creamery to put in?
Mr. Hopkins: I shoald think so; if it is profitable for
you to use ice at all. I think it would be a saving.
Mr. Wentworth: Almost every day of my life such ques-
tions are asked of me and I want to be enabled to answer
them. Icame here on purpose to hear this paper on refrigera-
tion, so that when I go back into Iowa and these questions
are asked me, I can answer with some intelligence. I have
visited two or three plants and everybody seems to be very
much pleased. It has always been a question of cost and
a question whether the thing has come to a state of perfec-
tion such as the average creamery man can handle. Would
it be profitable in an average co-operative creamery making
from twenty to sixty tubs and run in proper shape? Those
are two points I am anxious to get at. Of course the expense
is not heavy for ammonia and oil and so on. Do you think
fifty dollars a year would cover the entire extra cost of run- .
ning your plant?
Mr. Hopkins: I think that fifteen dollars would cover
the cost of oil and ammonia.
Mr. Wentworth: And the extra cost of the coal, you
think you could handle the whole business for fifty dollars?
Mr. Hopkins: Yes; we do not run the machine in an
ordinary factory over six months. The first machine I put
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 185
in I put in a factory that was only making from twenty to
fifty tubs during the season; that plant cost $625.
Mr. Wentworth: Did you let it out on contract, or did
you fix up the box yourself?
Mr. Hopkins: I built the box when I rebuilt the factory.
I just simply used flooring and filled between the studding
with mineral wool at that place.
Mr. Dexter: We understand that with this machine it
is not necessary to have ice in the creamery at all?
Mr. Hopkins : No, sir, it is not. You can use it for
cooling the cream or for cocling water to cool the cream with.
Mr. Carlson: Do you use a specially made vat for cool-
ing your cream? :
Mr. Hopkins: No, sir; it runs over coils.
Mr. Carlson: Do you in any way regulate the tempera-
ture of your cream?
Mr. Hopkins: Not when we use this ice machine.
Mr. Hostetter: Could you freeze ice in your vat if you
wanted to?
Mr. Hopkins: Yes, with the aid of some pans to put
in the brine tank, on a small scale. _
The Chairman: You understand the brine is reduced
several degrees below the freezing temperature of water and
that becomes covered with ice. The vat is made of galvanized
iron.
Mr. Hostetter: Nearly every family wants a little ice in
the house and the question is whether a man could not use
the same pans in there and make his own ice.
The Chairman: He can do that if he wishes.
Mr. Hopkins: The brine in our tank stands about 16 to 18
degrees and it probably has three or four hundred pounds of
ice sticking to the tank.
Mr. Dexter: Do you think your machine is properly con-
structed so that there is no danger of leakage, or the escape
of ammonia worth considering? Have you had any trouble
that way?
Mr. Hopkins: No. Wehad some trouble at first with the
packing we were using, but we soon remedied that.
Mr. Carlson: If you should accidentally have any trou-
ble what would be the effect on your cream?
186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Mr. Hopkins: I don’t think there would be any effect. I
have put ammonia in the cream itself and had no effect. Pos-
sibly if we had the whole contents of the reservoir in the fac-
tory it might do some harm.
The Chairman: Ammonia is very volatile—escapes Ney
readily.
Mr. Perriam: You spoke of excessive moisture. Don’t
you have to take up that excess with some absorbent?
The Chairman: When we use ice, you understand, it is
carried and deposited on the ice, if there is a circulation of air
through the cold room.
Mr. Wentworth: The moisture assists in holding the ice
and reducing the temperature.
The Chairman: I have seen cold rooms cooled with ice
that you could hang up a wet cloth and it would dry out as it
would out of doors. It was so dry you could go in there and
strike a match on the wall. There is no trouble getting rid
of the moisture where we cool with ice, if it is properly con-
structed. Have you had any trouble, Mr. Hopkins, with the .
moisture in your room?
Mr. Hopkins: No, I have not. I have always found that
the moisture on the tubs of butter or anything else would
gather on the iron tank and form ice; it would be in clear crys-
tals of ice; it forms on the braces that run across the top of
the brine tank.
The Chairman: Do you think that your atmosphere is as
dry as it would be in a perfectly conducted room that was
cooled by ice?
Mr. Hopkins: I think it is, dryer.
Mr. Perriam: The excess of moisture in a refrigerated
room is shown by the snow that collects upon the cold surface;
that is a well-known principle, so that the more snow or ice
that collects upon a cold surface, the more moisture is taken
up. That is one way of taking up moisture.
Mr. Dexter: There is never any trouble about moisture
in a room properly contructed.
Mr. Wentworth: There is no question in my mind that
among the ice boxes in Illinois and Iowa there is not one in
twenty-five, properly contructed, so that the surface of your
tubs will be dry; for that reason I believe that for the average
ILLINCIS STATE DATRYMEN’S ASSOCIATION. : 187
butter maker that if you can only reduce the price of this arti-
ficial refrigeration, you have found a good thing. I am some-
what familiar with artificial refrigeration, but it has always
been a question in my mind whether it can be brought to a
sufficiently small expense to make it practicable in the average
co-operative creamery. Some years ago I was with 8. W. Ai-
lerton and I know how refrigeration works in his factories.
We abandoned the old ice refrigerators and put in ammonia
plants. We did not get any dryer air, but we got much
cheaper refrigeration. I believe that three out of five of the
ice boxes found in our creameries are a damage. The tubs
come out mouldy and soaked with water——not properly dried
out. Now, if this can be reduced to an extent that it can be
made practicable, why it solves the question of refrigeration.
I feel very much obliged personally to Mr. Hopkins for his
paper. In the South certainly this system would be of great
value.
Mr. Monrad: There is another point that we must not
lose sight of, and that is that artificial refrigeration gives the
butter maker complete control of the temperature of his cream.
and I lay great stress on that. It is a good deal easier to turn
a valve than to go out to an ice house and get a hundred or
two pounds of ice. ;
The convention adjourned till 7:30 p. m.
EVENING SESSION.
The convention met at 7:30 p. m. same day.
Mr. Gurler in the chair.
Before the regular program of the meeting was taken up,
Mr. W. E. Mann, of Kaneville, was called forward to receive
the several prizes awarded to him on account of his butter
scoring the highest in the exhibit, viz, 984 points.
Mr. Mann received the gold medal offered by the Elgin
Board of Trade, a gold watch and $15 cash from the Worcester
Salt Company, and a gold medal from Wells, Richardson & Cc.
188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
NEEDED DAIRY LEGISLATION IN ILLINOIS.
D. W. WILLSON, EDITOR DAILY, REPORT, ELGIN.
Ur. President, Ladies and Gentlemen and Members of Illinois
State Dairy Association:
Your Secretary has asked me to take up the subject that
you will find on your program: “Dairy Legislation in Illi-
nois.” The five words in this one sentence mean very much
to every producer of milk, every manufacturer of butter and
every consumer of dairy products. It would be somewhat
useless for me at this time to undertake to go into all of the
details regarding needed dairy legislation in this great State
of ours, but I may, in the short space that I will give to this
matter, take up some of the most necessary things in a legis-
lative way for this great and universal class of people in the
commonwealth of Illinois.
As many of you know, I have been in the fight for dairy
legislation in connection with not only the State, but with
the nation, for a number of years. The organization of the
National Dairy Union some three years ago had for its objects
the securing of legislation to prevent the fraudulent sale of
adulterated dairy products. What has been done along that
line both in States and in the National Legislature is to many
of you an open book; but to many who will listen to me to-
night, it is not well known, and it may not be out of place
for me to give a short outline of what has been accomplished
along that line since the organization of the National Dairy
Union. A little preliminary discussion may also aid in a
better understanding of the difficulties that were encountered
and the obstacles that had to be overcome. The adulteration
of dairy products is not a new idea, and the adulteration does
always occur by the manipulation of the men who are hand-
ling the products. Sometimes it occurs before the milk is
received from the cow, and the men who adulterate the milk
whether in the pail or in the can, ought to suffer a penalty;
but such is not always the case.
Dairy legislation in this country had its origin about 1880.
The development of co-operative and concentrated dairying in
the shape of combined creameries and cheese factories, where
ILLINOIS STATH DAIRYMEN'S ASSOCIATION. 189
the milk from a large number of herds was handled together,
began in the seventies. Previous to that time adulteration
was confined almost entirely to the manipulation of the raw
product. About that time, however, it was found that a mix-
ture of butter and oleo oil could be made so closely to imitate
the natural product, that it was difficult for the ordinary,
every day man and woman to distinguish one from the
other. The first factory for the manufacture of oleo was estab-
lished in New York City upon the lines laid down by the in-
ventor, Mr. Mege, of Paris, who found that by combining oleo
oil, which is the oil of the beef fat or the ox or steer, with milk
and a certain proportion of butter, a very close imitation to the
real product could be made at a much less cost than where
the milk or cream from the cow was used. Factories sprung
up in various parts of the country, and dairymen began to
see that if those things should be allowed to continue the
cow would soon be without an occupation as far as furnishing
butter for the nation was concerned, and that the steer would
be the butter producer.
Experiments and improvements along that line were
made to secure, if possible, a closer imitation, and neutral
lard came into use shortly afterward, and with a combination
of neutral lard, oleo oil, cotton seed oil and milk an imitation
could be made that would contain no butter at all, colored to
imitate the real article, would pass in the ordinary every day
way for consumption as the real.
I have here a sworn statement of the cost of oleo, as
given in a suit in the State of New York. “Thirty-four
pounds of neutral lard, 27 pounds oleo oil, 12 pounds cotton
seed oil, 18 pounds milk, 9 pounds of salt and a small amount
of color.” The cost per hundred pounds of this mixture is
$2.91. Tubs, cases and cost of manufacture bring the cost at
Chicago per hundred pounds up to $6.41. This, of course, is
where the article is manufactured in a large way, and we find
evidence to corroborate these figures in the fact that the con-
tract for furnishing the United States Soldiers’ Home at Day-
ton, Ohio, was let to Armour & Co., Chicago, Ill., for seven
cents per pound delivered in Dayton, showing that even $6.41
is above rather than below, as the freight from Chicago to
1190 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
Dayton would be about 6{) cents per hundred pounds, so the
cost actually would be 7.01 delivered there.
With these facts before you, I will now undertake to give
you a short history of the legislation undertaken in both State
and Nation to prevent this unfair competition between the
imitation and the real article. In many of the States laws
were passed that seemed to fully meet the requirements, re-
quiring the goods to be labeled, marked, stamped and branded
with the proportion of the various articles that enter into their
composition, and that the seller should give the buyer a state-
ment to the effect that the article was counterfeit, and the pro-
portion of the ingredients that enters into the composition.
Unfortunately, in most of those instances the laws were left
for general execution. No individual or commission was au-
thorized to execute the laws, and the old rule that “what is
. every one’s business is no one’s business” is very clearly
proven in this case. The adulteration and imitation continued
to be made and sold without let or hindrance in all parts of
the country, and the eastern manufacturers of butter became
alarmed and joined forces with the western brethren. It was
thought best to secure National laws that would cover the
whole country, so that the article would not be placed upon
the market excepting for what it really is. War waged from
1883 to 1886, when what is known as the National oleo law
was passed, compelling the manufacturers to take out licenses,
stamp their packages and a pay a tax of two cents a pound,
which, at that time, was thought to be sufficient to almost pro-
hibit its manufacture. This law was fought by all the means
and money at the command of the large manufacturers, but
through the personal and persistent work of the late Colonel
W. H. Hatch, President of the National Dairy Union, it be-
came a law early in 1886. The provisions were very rigid,
and the execution of the law was placed in the hands of the
Internal Revenue Department. The Commissioner of Internal
Revenue was authorized to adopt and promulgate such regula.
tions as seemed necessary to compel compliance with the law
by the manufacturers and dealers.
Many, in fact all of ihe small dealers, soon went out of
the business, and it was leit in the hands of a few large dealers
in large centers like Chicago, Kansas City and some of the
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 191
eastern cities, where raw material could be had in large quan-
tities and practically became a monopoly. The amount on
sale the first year after the law went into effect was reduced
more than three-fourths from what it had been the year pre-
vious, according to the very best estimates made as to the
amount manufactured and sold. Dairymen began to believe
that at last a means had been found to check the fraudulent
sale of the imitation article, but they found that a large
amount was being sold, and the law was not complied with
by the retail dealers excepting so far as to take out a license.
The retailer would take out a license, buy the goods from
the manufacturer, properly marked and stamped and sell it
as butter at whatever price he could obtain; sometimes almost
as much as the best creamery butter. The States then took
up this question, and in many of them stringent laws were
passed and in some of them prohibitory laws went into effect.
Then came the fight in the courts and the celebrated
original package decision, which, by some peculiar construc-
tion of the Inter-State Commerce clause, enabled the manu-
facturer to sell it in the original package and prevented the
States by any laws of their adoption from interfering with
that sale. To prevent this, what is known as the Grout bill
was introduced into Congress, and the fight along that line
continued until the present time, and the bill has just passed
the present House and is now in the hands of the Senate,
where it seems likely to remain a dead letter until the end
of this present Congress.
Massachusetts, with the wisdom that is supposed to pre-
vail among the Yankees of that State, took up the question,
and passed a law prohibiting the sale of the article colored to
imitate butter. Any shade of yellow that would imitate the
original article was prohibited. This, of course, was a body
blow, and the matter was fought in the courts of the State
and finally came to the Supreme Court of the United States,
and Chief Justice Harlan’s famous decision was that no one
had the right under the law to commit a fraud upon the con-
sumer. Since that time the legislation in the various States
has been along that line, and where the dairymen and others
interested in the manufacture and sale and consumption of
192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
the pure goods have had strength enough; they have been
able to secure the passage of laws along the same line. Iowa
was one.of the first to follow suit, Missouri next and so’ on,
until we have laws of similar import in more than one-half
of the States of the Union teday.
The great packing houses established in Chicago and Kan-
sas City have been persistent and consistent opponents of this
law, and efforts have been made in the State of Illinois from
one session of the legislature to another, to secure the enact-
ment of a similar law. ‘T’wo years ago the work was entrusted
to a committee from the Elgin Board and from the Chicago
Butter Board and a bill introduced along that same line. It
would take up too much of your time to tell you of the struggle
that we had during the session of the legislature, and I will
only say that it was successfully passed in the house by a large
majority, but got lost in the shuffle in the senate, and, it was
believed by many, through the use of money contributed by
the manufacturers of the imitation article. An effort is being
made again along that same line in this State, and if it can be
accomplished a law similar in import to the Massachusetts law,
compelling manufacturers and dealers in the imitation article
to put it upon the market without color, it is believed that the
demand for the article will be lessened very materially. The
effect of the law in the State of Missouri has been most favor-
able. It is reported now that since the law went into opera-
tion not ten per cent. of the amount is sold in that State that
there was previously. Now, it is along that line that we want
to take up legislation in this State. The advocates of the pure
article ‘contend that every adulteration placed upon the market
is an injury not only to the producers of the pure article but
the consumers as well, and only by legislation and control of
articles of food products can any relief be had.
As to the injury done the dairy industry, we can very read-
ily see what has been done and the result when we take up the
question of filled cheese, and right here allow me to state what
has been accomplished in that direction. The general intro-
duction of the separator into the creamery districts of the
west and of the whole country left on the hands of the cream-
erymen and farmers a large amount of perfectly skimmed milk.
Tts value for feeding purposes not being thoroughly appre-
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 193
ciated by the farmers, a large amount of it was allowed to go
to waste; but the manufacture of cheese was undertaken in a
small way some ten or fifteen years ago, and had become so
general and so universal in this State, that but little, if any,
full cream cheese was produced in Illinois, and a large amount
of filled cheese was placed upon the market, not only in this
country, but in foreign countries as well, under the impression
that they were receiving the real article. The result was that
when it was learned that it was filled cheese there sprung up
a disposition to let Illinois cheese entirely alone; resulting in
a much smaller demand for cheese not only for home but for
export trade, particularly when made in the State of Illinois.
Legislation was asked for along that line at the last ses-
Sion of congress, and a bill was introduced which compelled
the marking and branding of cheese and placing it upon the
market for what it was. A bitter fight was made, but the
congressmen saw that the people were behind this legislation,
and that the interest of good government and of the whole
country demanded it. The result was that the filled cheese bill
was passed and went into operation last September, and we
can see the good effect of that law. The difference in the price
of full cream cheese today and a year ago is evidence enough
as there is nearly 30 per cent. difference in the market today
from what is was in 1896, and the reputation of our cheese
abroad is again being considered of some account and the de-
mand for cheese for the home trade has grown so that the
price, instead of being § cents, is now from 10 cents to 12 cents.
Contrary to the opinion or the wishes of the filled cheese peo-
ple, who claimed that they were producing an article of food
that was wanted by the people—but when they find out what
they are having they will want something different—they did
not want ccunterfeit goods, they want the real article, even
in this time of cheap prices. What is needed in this State now
is a Strong, healthy public sentiment that will demand of our
legislators legislation that will protect the interests of the
producers, the honest manufacturers and consumers of pure
dairy products. Not only a law but one with sufficient penalty
to prevent dishonest and fraudulent dealing in imitation goods.
These things are just beginning to be understood by the
class of people who have heretofore paid but little attention to
—13
194 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
the injury done the whole dairy industry by the sale of oleo. -
The price of butter affects the price of the raw product whether
shipped to the city or sent to the factory for manufacture into
butter, or made into butter on the farm.
Now, with these forces combined, it seems that we ought to
be able to be strong enough and forceful enough to secure from
our legislators such laws that will protect both the producers,
manufacturers, and consumers; and it will enable them ali
along the line to have tie benefit of the pure rather than the
imitation article. |
Another need of the dairy farmer is thorough inspection of
the herds, so that the buyers of both the raw product and of
the butter and cheese will be certain that he is not being im-
posed upon by impure or unwholesome products, although it
may be pure as far as adulteration is concerned. Another
thing along that same line is inspection regarding cleanliness,
both at the farm and at the factory. Mankind is prone to do
as little as possible, and where the producers of milk are not
compelled to take the very best care of the raw product, or
the factoryman is not compelled to keep his premises clean
and in the very best condition, they will do the other thing and
let things go to waste; and instead of making an article that
will always command top prices, their product will be classed
down even to the grade of grease, and a little inspection along
that line, with some means of enforcing the recommendations
that might be made by a thoroughly expert inspector, would
advance the dairy industry of the State of Illinois much more
than any one who had not given the subject thought could un-
derstand.
We see all around us in the various States, dairy schools
and experiment stations working along the lines of best dairy
practice, and Illinois lags behind; not because we are not
abundantly able to have all of these facilities, but because our
dairymen have not seen to it that the men who represent them
are in sympathy with the workers in this particular branch,
and in fact are not in sympathy with the workers in any
branch of agricultural industry. The authorities of the Unt-
versity and Experiment Station at Urbana are ready and will-
ing to assist in this matter to the extent of their ability. They
ILLINOIS STATH DATIRYMEN’S ASSOCIATION. 195
have asked the legislature time and again for better facilities
and have been refused, as a matter of economy.
With a million dairy cows in this country, producing, as
they do, not to exceed one hundred pounds of butter per annum
per cow, instructions along better lines of production would
enable a production of some 150 pounds per year in the course
of two or three years, rather than one hundred, and would add
to the wealth of the people many hundred times more than the
small cost of the necessary appliances for thorough instruction
along that line.
Our State Association has been hampered very much be-
cause it had not funds to do general work in educating the
people along better lines of dairying; and what we need is an
appropriation to enable this Association to go into various
parts of the country and reach the farmers who cannot be
reached by a single meeting in a single locality. We ought to
have sufficient funds to hold a series of meetings, and not less
than one each month in various parts of the State, and the
farmers could have the benefit of the instruction the best ex-
perts could furnish as to the best way in which the dairy, and
thereby all agriculture could be benefited.
With the great producing capacity of the State of Illinois
along dairy lines, and situated as we are at the center of the
great Mississippi valley, with opportunities for reaching the
- best markets of the country quickly and cheaply, her dairy
products should stand at the front; and if we can only get our
legislative body to understand that it is not protection per se
that is wanted, and the majority of the members of the legisla-
ture were elected on that basis, but protection from fraud that
we demand. It is estimated that if Chicago alone were fur-
nished with pure milk, it would require the product of 25 per
cent. more cows to furnish the same amount of milk that is
now delivered in that city. So allalong the line. Every adul-
teration whereby reducing the quality and coming somewhat
cheaper in price, reduces the value of the new product, of which
the farmer is the great producer. As farmers you are possibly
aware that you are the great food producers; that all of the
food, practically, that is raised or consumed is produced at the
farm in the original state. All raw product comes from the
land. It has to be handled, manufactured and put into shape,
196 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
but all lessened demand from adulteration falls upon the orig-
inal food producer, the farmer.
Mr. Reed: ' I wish to state that in my vicinity we have se-
cured eighty-three names of men who have joined the National
Dairy Union and have put up their dollar. |
Mr. Willson: That is one of the milk shippers who has
come to believe that the milk shippers are in the same boat
with the dairymen in this matter of legislation.
Song, “Five O’Clock in the Morning,” Miss Gurler.
(Applause and encore.)
THE COUNTRY WOMAN AND HER CITY COUSIN—HOW
CAN THEY BE MUTUALLY HELPFUL?
MRS. R. HOWARD KELLY, CHICAGO.
As one settles down into the more assured tranquillity of
mature life there is one conviction which grows upon one, and
that is, that strong lines of distinction are not true in nature,
are not fair in ethics, are not normal in sociology.
To the young girl wrapped up in the pleasures of the hour, |
the days are either all bright, white joys, or dark, black sor-
rows; there is no medium. Her mother knows that there are
more gray days—days of mixed light and darkness—in life,
than there are either black or white, and her grandmother
knows that gray is a beautifully restful color. The young stu-
dent, and perhaps particularly the theological student, is very
gure that he is quite capable of picking out the sheep and the
goats in the humanity about him, even to his friends and rela-
tions, and in his estimation the fence of division between Chris-
tian and heathen is a very high and a very heavy and a very
hard one, while if he lives long enough and cultivates the prin-
ciples he professes, he is pretty sure to find out that a good
many of the sheep have goats’ horns and a good many of the
voats have sheeps’ wool, and that there are few Christians
who have not more or less redeeming heathenism in their
makeup, and vice versa. ;
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 197
There is one distinction which is often made and which is
particularly foolish and artificial, and this is the arbitrary dis-
tinction raised between the country woman and the city
woman. ‘This feeling, of course, is unknown in the larger
towns, but many who have lived in the smaller towns and vil-
lages and upon farms will appreciate what I mean.
There are scores of country women today who look upon
the women of the city as a class, shallow and flippant, living
a life of selfish gaity, and, above all, extravagant and lazy.
On the other hand many city women who know very little
about their country cousins, think that they are all dowdy,
narrow, stunted in their mental growth, complaining and in-
veterate gossips.
In a certain degree they are both right, but in a very
much larger degree they are both wrong. A good many city
women are shallow and flippant, although the quickness of
speech and ease of manner which is acquired through daily
contact with many different people sometimes carries that
impression falsely; many of our women are extravagant; their
money comes easily and goes easily, but with an infinitely
larger proportion the scanty earnings of the family are neces-
sarily doled out with a carefulness born of terror, of finding
oneself without resources in a great city.
A country woman without city experience is not a fair
judge of the difference between extravagance and absolutely
necessary expense. A country woman can live for years with-
out owning a pocket book or feeling the necessity of handling
money to any large extent. When she wants to go anywhere,
she has the horses hitched and goes; her shopping is generally
done where almost an indefinite account can be kept and
butter and eggs taken in part payment. When a city woman
goes anywhere for pleasure or business, she has to pay out
money to get there. She has no cellar or smokehouse or
milk room or hen house to draw on for her dinner and it takes
cash money every time to ride or eat or move or breathe or
have being. Then in the matter of dress, what is extravagance
and what is necessary expense is a question depending upon
circumstances nor is it always the women who wear the high-
est priced clothes who think the most about them. To many
a busy Chicago woman, when she goes to buy a new dress,
198 ILLINOIS STATE DAIRYMEN’S ASSOCIA‘TION.
the question uppermost in her mind is not “How much will it
cost?” nor even “Will it be becoming?” but “How long will it
last and look respectable, so I shall not have to bother to get
another?” So much for the city woman.
Now, how far right is she in her estimate of her country
cousin?
I think she is often farther wrong than the other. Since
I have been attending dairy conventions for nearly twenty
years, | know my views have changed considerably. I know
that the sordid toil from early morning to late at night that
seemed to be the lot of many of the women on the farms has
been lightened in many ways. I know that the epitaph that
a certain country woman asked should be put upon her tomb-
stone would not express the views of our energetic, not-easily-
to-be-discouraged countrywomen. Listen and see if you don’t
agree with me.
“Here lies an old woman who always was tired, -
For she lived in a home where help wasn’t hired;
Her last words on earth were, ‘Dear friends I am going,
Where sweeping ain’t done, nor churning, nor sewing;
And everything there will be just to my wishes,
For where they don’t eat, there’s no washing of dishes.
I’ll be where the loud anthems will always be ringing,
But, having no voice, I'll get rid of the singing;
Don’t mourn for me now, and mourn for me never,
For ’'m going to nothing forever and ever.”
I know that many a farmer’s home is brightened by the
intelligence of a woman’s face. I know that children, both
boys and girls, are brought up under the influence of these
country mothers who come to our cities and prove large fac-
tors in their redemption and aggrandizement.
I take it for granted that good women everywhere want
to help all other women, good, bad and mixed. How can we
break down this artificial distinction and quicken the sym-
pathy between us all?
In the first place, let us once and for all put aside the
foolish prejudice which is half jealousy on one side and half
gratuitous pity on the other. Let us cultivate each other,
seeking out each other’s good qualities and ignoring the bad
ones. I think experience has proven that the very best way
to do this is to become acquainted, personal contact. You
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 199
know the story told by Charles Lamb. In speaking to a friend
he said with much vigor, “I hate Mr. B.” “Why,” exclaimed
the friend; “I thought you didn’t even know him.” “No, of
course, I don’t know him; if I knew him I couldn’t hate him.”
IT think it is Charles Dudley Warner who has written a
series of nrost interesting magazine articles on the summer
boarder, showing how the yearly exodus from the cities of
New York and Boston into the quiet villages and farm houses
of New England, New York and New Jersey has modified both
city and country, bringing to the jaded city woman renewed
health, belief in simplicity and quiet country habits, while it
leaves upon the country a deposit of advanced civilization
which is seen in the more artistic arrangement of the home,
indoors and out, the modified style of the mother’s gown, of
the daughter’s hair and particularly in the increased amount
of literature of one kind and another which finds its way into
the house. In this way are formed friendships which last for
life and do much to ameliorate conditions at both ends of the
line.
It is said also, and no doubt with truth, that bicycling
is bringing about a revolution in this regard and anything
which will do that let us encourage. I strongly realize that
there are some things in which we city folks have the advan-
tage of our country cousins. Of course, we have an unlimited
amount of entertainment and instruction right at our doors,
fine lectures, sermons, concerts, operas, dramatic performances
with constant opportunities to meet interesting people, to see
great pictures, to read great books and study them under the
finest teachers and the many full experiences of life, which
keep the mind alert and receptivé to all that is going on in the
complex life of a great city; all these are not possible in the
country, and yet not nearly so impossible as many people
think.
Books are awfully cheap. A small library to be used by
a neighborhood can be collected at an expense to each reader
that will astonish them and magazine exchanges can be ar-
ranged for at very small, almost no expense, and the good
they may do is almost incaiculable.
200 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
Any woman or man ought to be ashamed to live in a town
or neighborhood in which there is not some kind of a circulat-
ing library. I have heard women say, and they honestly be-
lieved it, too, “I have no time to read,” but I have noticed
that when good books and papers were put within easy reach
of those same ladies, that they invariably found time to read
them and you may rest assured there was no time in the
twenty-four hours more profitably spent. To put a thought
behind the work is to put sunshine and color and vitality
into it.
The sewing circle has, it seems to me, fallen a little into
disrepute, but the sewing circle with or without the sewing,
but certainly with a good intellectual bias, is a good thing.
A good book read aloud, will not interfere with the sewing,
and it will prevent the conversation dropping to low levels.
And talking about taiking, reminds me of a fault which
I fear is common to both country and city women. The old
theory that women talk more than men is an exploded one.
I have been trying for twenty years to keep up with the men
with my pencil, and I know sometimes I have been tempted
to follow the example of au old friend whom I met one day
and after exchanging greetings the old gentleman remarked,
“T am going to buy daughter Helen a violin.” “Indeed,” I
responded in surprise. ‘I thought Helen had no ear at all —
for music and the violin requires a particularly acute ear.”
“Yes, I know,” said the old gentleman, with a gentle smile;
“but I understand that a chin-rest comes with the violin.”
So Iam quietly keeping a lookout for cheap lot of violins.
Yes, there is no question about the lords of creation talking
the most; but just between ourselves, girls, I think we must
acknowledge that a good many of us have a way of putting
a Sharp, sarcastic twist onto the end of our tongues once in a
while that our men folks de not often indulge in.
I know, Oh, very well, that there is sadly often the ex-
cuse of an aching back cr strained nerves, but the trouble
about the whole thing is that it does not ease the aching
back a particle and the strained nerve is strained a little
bit more by the conscience that whispers, ‘‘There, you have
hurt somebody’s feelings and done yourself no good.”
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 201
In the matter of every day gossip and personal criticism,
so far as my observation goes, I think the palm must be given
to the country woman. ‘the reason and partial excuse for
this habit is not far to seek. The range of subjects of interest
is not large; the three D’s—dress, domestics and disease, which
are supposed to form staple articles of feminine conversa-
tion. soon become exhausted in a country circle, and the neigh-
bor and relative who happens not to be present often suffers
by it. Of course, we know that the good women do not mean
half they say; they have simply been hashing over the same
subject so many years that the habit of seasoning highly has
grown on them, and the hash has become spieed to a degree
that they never suspect.
Now, suppose that in the sewing circle, or any other meet.
ing of women, they should use the occasion to read aloud a
bit of Dickens or Ian McLaren, or a poem of Lowell’s, wouldn’t
the novelty of the thoughts suggested be a great pleasure ?
Or, suppose, they should discuss and try to work out the prob-
lem of better drainage arrangements in their kitchens, more
thrifty vines on the front porch, and the back porch, too, the
better disposal of old cans and broken crockery than the deco-
ration of the back side of the barn, the better distribution of
house cleaning cyclones, and a hundred other debatable home
questions, to say nothing ot the questions of good roads, town
sanitation, school management and other public questions in
which they are just as vitally interested as their husbands,
and judging from results quite as quick to suggest practical
resources, would they not go to their homes with a little better
taste in the mouth and more respect for each other?
To sum up all, there is just one thing we are all after—
men and women alike—and want to help each other to get,
and that is happiness, and the two things which I honestly
believe go farther than anything else to bring about this end
in life are, a mind full of information and a heart full of
love, and let no woman try to deceive herself into the idea
that either without the other will produce permanent content-
ment. A brain chuck full of knowledge not balanced with a
loving heart is like a beautifully constructed engine with every
wheel in place, every piece of metal shining like a mirror,
202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
every bearing ready to work as smoothly as satin and no fire
under it. A loving heart without the intelligent brain to
regulate it is like the fire—a comfortable thing in this some-
times chilly earth of ours, but it cannot be transformed into
the energy that will move the world without the assistance
of the machinery of the biain. So these two are the great
things to be sought after, thought and love, and the greatest
of these is love.
HOW TO MAKE THIS ASSOCIATION A POWER IN THE
STATE.
W. H. THURSTON, EDITOR FARMERS’ REVIEW, CHICAGO.
Like most Associations of this kind, the [linois Dairy-
men’s Association is hardly more than an annual plant. If it
does not have to be grown from the seed each year, it at
least dies down to the root. The problem is, “How shall we
make it a living, thriving, perennial?” It is now an effective
force for only three days in the year; how can it be made
effective for the whole year?
The present state of the Association is one of weakness.
Several causes have combined to bring about this condi-
tion. The first cause is the small membership. Only those
who pay their dues each year are members. In 1891 the num-
ber of paying members was fifty-eight. In some of the years
since it may have been larger, but I doubt if in any recent year
it has been as large as one hundred. At least, the number has
not been so great that the Secretary cared to advertise it in
his annual report. There is way of telling, by annual publica-
tion, who really are members, for a host that have been mem-
bers in past years are carried on the list, though they long ago
ceased to have any connection, financial or otherwise, with
the Association. Perhaps this is done for the purpose of keep-
ing the real weakness of the Association from becoming ap-
parent to the public. j
A second cause of weakness is the shifting character of
the membership. The number of members who remain and
ILLINOIS STTE DAIRYMEN’S ASSOCIATION. 203
pay their dues year after year is small, probably not greater
than thirty. The rest of the membership changes according
to the location of the annual meeting, the country adjacent
to the place of meeting furnishing the new blood each year,
to disappear from membership at the next meeting. This is
the direct result of a membership dependent on annual dues.
The money test for membership is not a good one. I know
personally of one association where the Secretary paid the
dues of enough new members to keep him in office.
A third cause of weakness grows out of the other two;
namely, indefiniteness of purpose. Two great objects should
be kept before the eyes of the members; the extension of
dairy knowledge among the cow keepers of the State and the
protection of all the people by obtaining wise legislation on
dairy lines. These two objects cannot. be obtained without a
large permanent membership. This large permanent mem-
bership will not be obtained so long as the dollar is the test.
It is my belief, based on long observation, that the test
for membership should be business interest combined with
willingness to take part in the work of dairy education and
dairy advancement. A man should be admitted into the so-
ciety on a vote of the Association, or better, of a committee
on membership. He should be retained as long as he is will-
ing to help in any way. When members become absolutely
valueless to the cause of dairy advancement they should be
dropped. The member that never attends a meeting may do
much for the cause of dairying. He may be, in his community,
an “eye that never sleeps,” ready to report intended fraud;
ready to spread the knowledge of the truth as it relates to the
cow. He should not be cut off because he does not attend
the meeeting. An attempt should be made to strengthen the
bond of sympathy between him and other dairymen.
In the State of Illinois there are 252,000 farms. On every
farm there are, or should be, cows. There are thus in Illinois
252,000 farmers interested to some extent in dairying. Among
these 252,000 there are certainly some thousands that would
work for dairy advancement if they were brought into touch
with others of like mind.
204 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.
The objection is raised that if a man is not enough inter-
ested to pay $1.00 per year, he is not enough interested to be
of any value as a member. I believe the objection to be weak.
To every dairyman that attends a meeting it is not a question
of one dollar, but of many dollars. As to the dairyman that
does not attend, it is not a fair measure of his interest, for he
cannot see any return to himself for his money, even though it
be but one dollar. Therefore, he keeps it. When a new man_
is approached and asked to join the State Dairymen’s Asso-
ciation his interest has no commercial value. It is absolutely
nil. His interest in the Association is but a seed capable of
development into a healthy plant. Therefore, it is useless to
expect to get a great many members that will pay $1.00 per
year membership, if they do not attend the convention.
Another objection raised is that the Association cannot
afford to lose the amount it receives for membership dues.
The natural answer to this is, “Establish what is known as a
sustaining membership.” Such memberships already exist in
a great many religious organizations. If amember be willing
to pay $1.00 per year now, he will be equally willing to pay it
as a sustaining member. Sustaining members are those that
agree to pay, say $1.00 per year, for the benefit of the Associa-
tion, whether they attend the meetings or not. There is little
reason to believe that anv man that would attend the annual
meeting would refuse to become a_ sustaining member.
Seventy-five such members would give as much money as is
now received from this source, with a probability that the
number of sustaining meinbers would increase from year to
year.
There are 102 counties and about 2,600 towns in [linois.
The Dairymen’s Association should have its representatives
in all of them. The advantages of a large permanent mem-
bership are many. The Association would then be really rep-
resentative of the dairy interests of the State, and any appro-
priation needed for its work could be obtained. Any associa-
tion that receives an appropriation from the State for the
carrying on of its work is a public institution, and it is doubt-
ful if such an association really has the moral right to make
money the test for membership.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 205
Gentlemen, we are confronted by both a theory and a
condition. The theory I have laid before you. The condition
is the present weakness and limited influence of the Illinois
Dairymen’s Association. What will you do with them?
THE VALUE OF GOOD ROADS TO THE DAIRYMAN.
HON. B. F. WYMAN, SYCAMORE.
The discussion of the good road question during recent
_ years has resulted in an immense amount of talk, innumerable
resolutions, the introduction in many State legislatures of nu-
merous bills providing for good road commissions, and many
organizations throughout the country to devise methods by
which something could be accomplished in that line, while
nothing practical has yet been accomplished. It has caused
much figuring on the cost of making a good road, a road that
is smooth and hard when good roads are most needed, and that
is when the frost is coming out of the ground in winter and
spring and after heavy continued rains, and they have made
this discovery, that the immense mileage of roads and the great
cost pef mile of making good roads in all parts of the country
remote from good road material make the expense so great
that it is not at all practical to attempt it, and for this reason:
If an attempt were made to make any great amount of it, the
taxes would be far greater than could be compensated by any
benefits that any dairyman might receive. If only a smali
amount were made each year many of the present generation
would not live long enough to receive any of the benefits.
The State of Illinois contains about 56,000 square miles of
territory, and there are usually two miles of road to each mile
of territory, making 112,00@ miles in the State. Leaving oil
the 12,000 miles we have enough roads in the State of Illinois
to make a continuous line four times around the world. If
it were possible to construct a road around the globe, just
think of starting out from here to build a stone roadway across
the continent to San Francisco, thence the 10,000 or 12,0006
miles across the Pacific ocean to Japan. ‘Three thousand
206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
miles further to the western side of the great Chinese empire,
2,500 miles across Afghanistan, Persia and Turkey in Asia to
Constantinople. Thence across Europe, the Atlantic ocean,
by way of New York, back to DeKalb. By the time we have
one line built, instead of four, the magnitude of the under-
taking will have begun to dawn upon our minds. The esti-
mates made by those who have given the good road question
much thought and study, place the cost of construction of good
roads at from $5,000 an $10,000 per mile. At the lower figure
it would cost the State of Illinois $500,000,000 for its 100,000
miles of road. At the same rate, allowing two miles of road
to the section, the cost per acre would be $15.62. If the tax to
build such roads were levied on the land adjoining, and ex-
tended over a period of thirty years, it would cost every dairy- ©
man with 160 acres of land upwards of $80 per year additional
tax from what he now pays. As the average dairyman is not
making $80 per year clear profit in his business, it is apparent
that good roads under such conditions could be of no value to
him, in a financial way, at least.
That good roads, without being burdened with the exces-
sive tax for making them, would be of great value, none will
question. There are nearly as many miles traveled every day
by the dairymen of Illinois, as there are miles of road in the
State. In hauling milk to railway trains for shipment to
cities, hauling milk to creameries, cheese and condensing fac-
tories, and feed to mills and farms, 50,000 will not cover
tories, and feed to mills and farms, and 50,000 will not cover
the number of miles traveled daily by the dairymen of Illinois.
Let a person travel 1,000 miles over muddy roads, then another
1,000 over hard, smooth roads, and he would have a keen appre-
ciation of the value of one over the other. When the dairy-
men of Illinois travel, daily, fifty times the distance over
muddy roads, the time alone that would be saved by good
roads, figured in dollars and cents, would amount to many
hundred dollars. Other important items are the wear and
tear on horses, wagons, harness and cans, to say nothing of
the wear on the dairyman’s good nature. So the good road
question appeals more strongly to the dairvman than to any
other class, and would to him be of almost inestimable value,
not only in a financial sense, but in his social and religious re-
ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 207
lations as well. “How to keep the boys on the farm” is a
question often asked but seldom satisfactorily answered. A
little let up of the daily drudgery of the dairy work, a little
shorter and more regular hours, then with good roads and time
to use them, to enjoy the social pleasures of life, an important
factor in the solution of the problem shall have been attained.
We all have social natures in farm life; no one thing adds so
much to the opportunities for their enjoyment as the condition
of the roads. Good roads enable the dairyman at all seasons
of the year to attend entertainments, attend church, to visit
friends, and in many other ways relieve the monotony of farm
life. A more practical application of the funds annually
raised for road purposes would in a short time so improve the
roads that they would be comparatively good at all seasons of
the year, and unexcelled the much larger part of the time.
Electric railroads can be built at as little, if not less ex-
pense, in most parts of the State, than permanent hard roads.
Electric roads would return a constant revenue, while paved or
stone roads would require continual expense in repairs. When
electric roads run by the dairyman’s door, nearly all the ad-
vantages of city life, and all the advantages of country life
are his. He could have his milk delivered to station or fac-
tory without the necessity of driving there over poor roads,
or when the mercury was 25 degrees below zero. Electric
roads would improve the isolation of farm life by connecting
the dairyman with the outside world and make farm life pre-
ferable to city life. We believe the time is not far distant
when electric lines of road will begin to reach out in the coun-
try from the larger cities and villages, and that they are des-
tined to play an active part in determining the great road
question.
WHY SHOULD DAIRYMEN INSIST ON BETTER ROADS?
Prize Essay.
A. B. HOSTETTER, MT. CARROLL.
Dairymen should insist on better roads: Because they are
obliged to use them the year round; because the pleasure and
profits of dairying are materially affected by the condition of
208 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
the roads; because better roads would shorten the time in
which the product of the cow and factory are exposed to un-
favorable conditions, and would lessen the cost of transporta-
tion; because a creamery or cheese factory cannot make the
highest grade product, unless the milk be delivered with
promptness and regularity and in the best possible condition—
none of these requirements can be maintained without better
roads; because the dairyman needs frequent communication
with the markets and the world at large.
Because he needs a daily mail; because his family
should attend church on Sunday, lectures and entertainments
as occasions offer and enjoy visits to and from neighbors anv
time during the vear; because the dairyman pays a direct tax
upon his real and personal property for road purposes, and an
indirect tax, which is more burdensome, upon his patience and
resources on account of bad roads; because money and labor
are expended each year upon the highways sufficient to pro-
duce better roads, if such money and labor were used more in-
telligently, and systematically applied in the direction of per-
manent improvements; because much of the work done upon
the roads is done not for the benefit of the road, but for the
purpose of allowing this or that man to work out his taxes or
to gratify the notions of some ignorant, inexperienced path-
master who never saw a good road.
Dairymen should insist on better roads, because to insist
is to urge with immovable firmness—to persist in demands.
When a number or class of men decide to insist on a policy
they first agree upon a plan of action and then by a united co-
operative effort seek to accomplish their purpose. We believe
this is what the dairymen should do, because it is only by such
combined effort that any advancement can be made in road
making.
We have no faith that our roads can be improved by acts
of the legislature, nor that State or even county management
would help matters. Those who use the roads and those
whose property or business would be enhanced in value by
road improvement are the ones who should bear the expense
and take the responsibility of road building. Experinece has
demonstrated that when the people in certain localities have
insisted on having the road tax paid in cash, have insisted on
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 209
having the road working controlled by competent men, and
have insisted on the work being of a permanent character, they
succeeded in bettering their roads; in many such cases they
have graveled or macadamized the principal thoroughfares in
the course of a few years, and they have been able to do this
almost entirely from the ordinary taxes levied for road pur-
poses. Dairymen should therefore insist on better roads.
Adjourned till 9:30 the next day.
The convention met at 9:30 p. m., February 26, 1897.
Mr. H. B. Gurler in the Chair.
BUTTER-MAKING ON THE FARM.
W. R. HOSTETTER, MT. CARROLL.
IT hardly know how to start my talk on this topic. If I
should tell how butter is made on most farms I do not think
it would be a credit to the dairy interest. If I should tell
how it should be made it would be very much like making
creamery butter.
But I must say, at least, one word for the butter-making
on the farm and its importance. The general impression is
that in countries where there are creameries, very little dairy
butter is made. It is true that very few farmers make a busi-
ness of making butter, but the great majority of them not only
make their own butter but a great many make some to sell.
My county (Carroll) is a small county and we have ten cream-
eries. Now, I doubt if 1 per cent. of the butter made in cream-
eries is consumed at home. It is shipped out of the county,
leaving the private dairymen to supply the home demand.
Now, if we just stop to think of this matter a minute we will
see the importance of this industry.
There are almost four millions of people in Illinois. We
will say that two and one-half millions of these are outside of
the large cities and consume dairy butter entirely. I find that
—-14
210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
the families that I supply with butter consume about 34
pounds of butter to each person per year. Taking this as the
average and valuing it at 18 cents per pound, we would have
fifteen million three hundred thousand dollars, as the annual
value of the dairy butter consumed outside of the large cities.
If we should figure this closely the above figures would be
nearly doubled, but the above is enough to show the import-
ance the butter-maker on the farm takes in supplying the
home demand. The private dairyman has a great deal to
contend with. He has opposition on all sides. He is consid-
ered a nuisance at the country store on account of the unre-
liability of his product. He is considered a nuisance by the
creamery men, a trial to the commission merchant and of very
little consequence to the supply dealer. There seems to be
a regular combination against him to freeze him out of exist-
ence. But he won’t die as long as there are people depending
on him for their butter.
Now my theory is to give the private butter-maker a fair
chance. When you get up a premium list, don’t put his butter.
under the head of dairy butter; that brands it as not being
equal with the best grades to start with. Offer your premiums
on butter and let every package of butter be shown on its
merits and score it all from the same standpoint. ‘Then the
private butter-maker knows where his butter stands.
If the butter-maker on the farm cannot make as good
butter as the creamery the best thing he can do is to sell his
milk to the creamery. It is perfect folly for a man or woman
to make butter and sell it for less money than he would re-
ceive if he sent his milk to the factory. There is no more use
in trying to make butter without proper conveniences than
there is trying to cut a field of grain with an old-fashioned
cradle. Lack of convenience and skill will ruin any business
in time, but it will ruin the dairy business at once. I know
of no other business that requires so much careful attention,
so much punctuality, stick-to-itaveness and everlasting hard
work as farm‘ butter-making. When Adam left the Garden
of Eden and was obliged to earn his living by the sweat of his
brow, I think he must have been obliged to provide his
family with a gilt-edge article of butter, for in his climate it
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 211
must have taken even more work than in Northern Illinois,
where we have plenty of ice.
Of course, the care of the cows and general farm manage-
ment come under the head of butter-making on the farm and
really the whole matter of profit hes in the cow—what she eats
and the labor of taking care of her.
Butter-making is a business or rather a trade. The pro-
ducing of milk and the making of butter are growing to be
two different occupations. |
I shall speak of how butter is made on our farm.
I thought at one time that it was absolutely necessary to
churn every day and under certain conditions, it may be, but I
am satisfied that with proper conditions three times a week is
often enough; and if I did not know that very few farmers
have the proper conditions, I would say that excellent butter
can be made by churning twice a week. The favorable con-
ditions are that the cream must be kept cold and in a cold
place. To have the cream in a cold place during the night and
a warm place during the day it will be ruined, especially if the
vat in which it is kept is not perfectly tight. I think the less
the cream is exposed to the air the better. I do not believe
that good butter can be made when cream is kept in a can or
jar on the back of the kitchen stove. An occasional churning
may be all right and if the churning is done often enough the
butter will do for house use, but it will not pass as first grade
on the market. The average farmer’s cellar is worse than the
kitchen and pantry to keep milk and cream in.
As soon as the milking is done, if a separator is not used.
the milk should be set in cold water—the colder the better—-
and certainly not higher than 45 degrees. If surrounding con-
ditions are as they should be I do not think it makes much dif-
ference whether the cans are submerged or not, as to the
amount of cream secured, but I prefer submerging them.
Twenty-four hours is long enough for the milk to stand before
skimming, although with fresh cows and ice cold water the
cream can be obtained in twelve hours. ‘Twenty-four hours
before churning the cream should be warmed enough so that
it will sour. The point to which the cream is warmed depends
so much upon circumstances that no rule can be made that will
apply to all cases. In ordinary winter weather [ warm my
212 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
cream from 70 to 75 degrees the morning before I wish to
churn and put in my starter. Then in the evening if my cream
is commencing to sour, I add enough of cold cream from the
evening’s skimming to cool it down to 70, or if the weather is
quite warm, cool it to 65. In the morning the cream will be
in the proper condition to churn, thick but smooth, so that it
will run through the cream strainer readily. In almost every
case the cream will also be the proper temperature for churn-
ing. In warming the cream it is better to have it a little above
than below the temperature you wish to churn, as it is easier to
cool a vat of warm sour cream a few degrees than it is to
warm it, and less danger of injury to the butter. But by using
Boyd’s cream vat for holding cream a thermometer and a little
judgment in regard to weather, the variation in temperature
of cream will vary but little from day to day.
I make my own starter from skim milk and have more
trouble to have it right every time than Ido my cream. This
comes from the fact that the quantity is small and it is difficult
to hold it at the proper temperature. Ifa dairy room could be
held at a uniform temperature we could make rules that would
not vary once in a thousand times. In our dairy building we
as a rule only have fire morning and evening, and unless it is
below the freezing point seldom have fire in the room where
cream vat is kept. So the necessity of judgment in regard
to weather. We churn our cream about fourteen hours after
the last cream is put in the vat or about twenty-four after we
- put in starter or commence to ripen it. We start churn with
the cream at least 65 and often churn at 70. I am speaking
of winter butter-making and must add that the cream is raised
in Cooley cans and in skimming the gauge is set so that an
inch of milk is left in the cream, and also that if we have
not enough milk to fill a Cooley can at least one-third full, it
is put into the cream vat. If the cream was taken with little
or no milk in it, we do not think churning at this tempera-
ture would prove satisfactory. We use a hundred and fifty
gallon churn and run it at a speed of 45 revolutions per minute.
The average time of churning is one hour. As soon as the
butter comes so that the glass will show partially clear with
little granules of butter on it, we stop the churn and put
four or five pounds of sait into it; that is, to an average
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 218
churning, say 60 gallons, or about 75 pounds of butter. The
churn is again started and in a few minutes the glass on churn
will show clear. If, upon opening the churn the butter floats
nicely in granules and the buttermilk comes off with very
little or no butter in it, the churning is done; otherwise, a
few more revolutions of the churn are made, being careful not
to churn enough to gather the butter in lumps. Under churn-
ing will not injure the butter; over churning will. As soon as
the buttermilk is drawn off about one-half as much water
as there was buttermilk, at a temperature of 55 degrees is put
into the churn. The churn is turned a few times and this is
drawn off; a few gallons of water are then thrown on sides
of churn to wash off what butter and buttermilk may be
there. It is allowed to drain a few minutes. Water at a
temperature of 60 to 62 is then put into the churn, about as
much as there was cream to start with, the churn is turned
a few times, the water drawn off and the butter is ready to
salt. The salt is weighed two ounces to each pound of butter
in the churn. The butter is in fine granules all over the bottom
of the churn; some salt is sprinkled over it; the churn is par-
tially turned, the butter rolls down into one corner of churn,
more salt is sprinkled on; this is done until it is salted; the
churn is then turned, (by hand, of course), without putting
cover on, so that butter will fall from one side of churn to
the other. It will soon be sufficiently gathered so that it can
be taken out with ladle. It is then put on butter worker and
water worked out. If butter granules have been very fine
there will often be so much water that salt will be carried
away and more must be added.
My rule is to work the butter as little as possible. All
that is necessary is to have the salt evenly distributed and
most of the water worked out. There should be enough water
left in butter so that it will come out nicely on the trier.
My butter is packed directly from the worker into cus-
tomer’s package. We have one customer that has taken the
most of our butter for about twelve years. Have had very few
complaints and those only when our cows are going dry. I
must confess that I do not know how to make a fine article
of butter from cows that have been giving milk for about
eight months.
214 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
DISCUSSION.
Prof. Farrington: Do you make a starter every day?
Mr. Hostetter: I do not use a starter the year around.
In warm weather sometimes I do not. But I make a fresh
starter every time I want te churn. I take skim milk and
warm it up to 90 degrees and put it ina tight package and hojd
it, and for the next day it is ready for the cream.
A Member: Is not two ounces of salt to the pound pretty
heavy?
Mr. Hostetter: It is scarcely enough, because you cannot
drain all the water out of the butter, and there is so much
water in it that it runs off when you work it.
The Member: What kind of salt do you use?
Mr. Hostetter: Vacuum pan salt; fine salt.
The Member: Have you ever found any difference in the
way different brands of salt wash out of your butter?
Mr. Hostetter: No; I don’t think there is much differ-
ence, but you take coarser grain salt and I think it will not’
wash out as much and it will leave more grit in the butter
than a finer salt, but as to the quantity I have never made
any difference. I only work my butter once.
The Chairman: Haven't you found a difference with salt
dissolving rapidly in the form of the grain? Some salt the
grain is more flaky than other makes.
Mr. Hostetter: It has been my rule for twelve or fifteen
years to put two ounces into the churn to each pound of butter
that is in the churn. There will occasionally be a time where
it will be necessary when I am running the butter worker to
have a little stream of water drop down onto the butter and
work out some of the salt, but that is very seldom. I will
more frequently have to add salt than take it out. I think my
butter is just about one ounce of salt to the pound after it is
in the package.
A Member: How much does that waste amount to in a
year?
Mr. Hostetter: It is not wasted; I give that to my hogs;
the drainings of the butter worker and the churn are put into
a barrel of milk so that the milk is always salted.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 215
Mr. Wiltberger: What is the object of salting in the
churn?
Mr. Hostetter: You can do it with less work.
A Member: How can you tell how much salt to put in?
Mr. Hostetter: I churn regularly and I can tell. Where
you churn as much as seventy or seventy-five pounds it makes
but little difference. |
Prof. Farrington: How can you tell when the butter is
worked enough?
Mr. Hostetter: I taste it to see whether it is salt enough
and I tell by the general appearance more than anything else.
Prof. Farrington: Are you able to put into language a
statement that will explain to any who does not understand
working butter how much working butter ought to have?
Mr. Hostetter: When I commenced making butter I had
some trouble with streaky butter that came from its not being
properly salted, and I bought myself a tryer and sampled every
package of butter before I shipped it, and that is the way If
learned how to salt and the amount to work. You have to
use some judgment in working butter; you have to tell by the
solidity of the butter how much to work it.
The Chairman: Prof. Farrington’s idea was whether you
could give anybody a rule by which they could know from the
appearance of the butter when worked at once when it was
worked enough. |
Mr. Hostetter: I do not think you can when you are
working it. I think after the butter has stood so you could
put the tryer in, vou could tell whether it was worked enough
from appearances, but to look at it ‘on the butter worker, f
do not think you could tell from the looks of the butter
whether it was worked enough.
Mr. Judd: Is it not true that when you are working on
the butter worker, if you go a little too far, it becomes salvey
and soft, loses grain?
Mr. Hostetter: Of course you can tell when it has got
too far, vou can begin to tell if your butter begins to look
shiny, you are certainly working it too much, but the point
is to stop it before it looks shiny.
2116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Mrs. Beede: Have you ever used a buttermilk starter?
Mr. Hostetter: I have, but not for a good many years.
If you use a buttermilk starter one time after another, your
starter will get old and if there is any defect in it, you keep
increasing the defect. If you make your starter fresh every
day your milk is practically the same. There is less variation
in the milk than there is in the buttermilk, a great deal, and
vour chances are a great deal better for a uniform quality by
having a fresh starter.
The Chairman: I think that is a good point and I want
to emphasize it. If there is anything wrong in your starter
and you transmit it from day to day it is going from bad to
worse. It is safer to make your starter from material that
you know is all right each day than it is to follow this transmis-
sion from day to day.
Mr. Brown: I know by experience that a great many
people are making butter at a temperature of 65 to 70 degrees,
while by churning at 55, it would probably make one-fifth dif-
ference in the amount of butter. Why do you churn at 65,
when it is necessary, in order to get the full amount of butter,
to churn at 55?
Mr. Hostetter: When you skim milk off the shallow pan
the cream will be very thick; especially when it is allowed
to stand, your cream will be very rich in butter fat. My >
cream is very thin in butter fat; there is lots of milk in it
and it would be very difficult, indeed, to churn it at a low tem-
perature; it would take an immense amount of churning. I
have Jersey cows and it would be very difficult to gather the
butter, even after the granules have formed.
Mr. Brown: Is it possible to get a distribution of salt
through butter working it immediately into a jar, as possible
as it would be if you would let it stand until that salt has
dissolved and then work it again?
Mr. Hostetter: You would have to use more salt if you
worked it the second time. I at one time used to work my
butter twice, slightly when it came out of the churn and then
stand it in the refrigerator and work in a few hours again.
But you are apt to work out more salt in that way, and the first
working should be only just enough so as to get the salt in;
you would generally have to add a little more at the second
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 217
working, or else you would have so much at the first working
that it would injure the grain.
Prof, Farrington: What does your buttermilk test ?
Mr. Hostetter: About two-tenths of one per cent.
Mr. West: What is your mode of getting your cream?
Mr. Hostetter: I have the Cooley cans. As soon as a
ten-gallon can of milk is milked it is carried over to the dairy
house and put in ice cold water; not water fresh from the well,
but water with ice in it. |
Mr. West: You like that better than a separator?
Mr. Hostetter: I have never tried a separator.
Mr. Post: I would like to submit a proposition. I have
a cow supposed to be a grade Jersey, and the conditions re-
sorted to to raise the cream are entirely different from what
has been represented in the paper. I understand Mr. Hos-
tetter to say that by his system of emersing his milk in cold
water that twenty-four hours is sufficient time to raise all the
cream. This cow that I am describing, her milk will stand
many times thirty-six hours; then I skim it, and, if the weather
is cool, I skim a second time, twenty-four hours later, and the
second skimming will be much thicker than the first and the ©
milk seems to be of a fair grade, a superior grade of skim milk;
it doesn’t possess that blue cast that milk does many times
where the cream is all taken off. Now, what do you suppose
brings about this state of things?
Mr. Hostetter: I know very little about the workings
of the milk from an individual cow. My milk, you understand,
is from a herd of cows, mixed milk, and it would be more uni-
form than the milk from one cow.
The Chairman: How is this milk set for raising the
cream?
Mr. Post: In pans, sometimes in cold water. I have set
milk from other cows in the same way, and twenty-four hours
is all right, but this cow seems to require a long time to get
the entire amount of cream to raise.
Mr. Hostetter: <A sister of mine had a cow that would
give a large quantity of milk and it was milk that tested about
four per cent., but there would be scarcely any cream raise
218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
on that milk, and it would be a very thin quality. I couldn’t
account for it; the cow was fed well. They wanted to get
cream for family use and they couldn’t get cream, although
it was four per cent. milk. They finally sold her to a milk
peddler.
Mr. Mather: Is Mr. Post’s cow a fresh cow or old in
lactation?
Mr. Post: It is all the same, whether three, six or nine
months.
Prof. Farrington: The only thing that I can think of
to explain the statement of the gentleman is perhaps the tem-
perature at which he sets the milk. If he sets it at 60 or 70
degrees the cream does not rise very fast and more rises after
it has set longer.
The Chairman: Isn’t it probable that the cream globules
are very small in that milk as a reason that they do not come
to the surface more rapidly?
Prof. Farrington: That may be so.
Mr. Judd: I think it would be a good thing for Mr. Post
to send a sample of that milk to Prof. Farrington and let him
work with it.
Mr. Post: The milk was tested before I purchased the
cow. She is a nice cow, milk testing four and four twenty.
The Chairman: That is not a Jersey trait. I understand
she is a Jersey.
Mr. Hostetter: This cow I spoke of is also a Jersey.
The Chairman: I have found the very opposite to be the
case with Jerseys. The cream gets to the surface too quick.
Mr. Judd: Is there any way of handling butter and salt
so that you can preserve the grain of the salt and not have
it dissolve? I know in sampling butter over here at the butter
room there is a great difference in the way the salt seems to
taste, some seems to be in grains or globules and others will
be flat.
The Chairman: I have always considered it objectionable
to find undissolved salt in butter. I don’t want it that way,
and if I were scoring butter, I am afraid it would influence
me against it. What do you think about it, Mr. Patch?
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 219
Mr. Patch: It is a detriment to the butter to have
granules in the salt. We don’t want the salt to feel gritty.
In scoring butter we have met this. In different tubs you
can take a piece of butter in your mouth and let it melt and
you will not notice that there is any grit of the salt at all.
You take out of the same tub another piece of butter and you
put it in your mouth and put your teeth into it and you will
taste the grit. We met that case yesterday. It does not
please us.
Mr. Hostetter: Isn’t it the point to get just as much salt
as you can in without having it gritty?
Mr. Patch: That would be Boston’s idea. You know we
can stand a little more salt than some of the other cities. We
feel like advocating an ounce to the pound.
The Chairman: Tell us what the old country demands.
Mr. Patch: I was born over here; I don’t know.
The Chairman: I will relate a little instance that came
to my knowledge in Vermont a few years ago. It was a dairy
where they were making a high grade of butter, and they had
private customers and were getting a fair price for it and
they had to change butter makers and they got an English
dairy maid to make the butter. Well, the first butter that she
made was all wrong; didn’t please anybody. They had been
salting, I think, over an ounce to the pound, and she adopted
her own plan that she brought with her from the old country,
and only salted half an ounce to the pound, and it did not
please them atall. Well, they told her and she commenced to salt
up to their rule, but she took it upon herself to work gradually
down to her old standard, and at the end of the year she had
got them down to the old standard, and there was not one ef
them that knew it.
Mr. Patch: I know some times we have samples of butter
Sent us, say ten tubs, and a man says he has four hundred tubs
left, or we have sometimes an imitation butter sent us and a
man says he is making that right along, and could we get a
foreign demand for it? Now, when the customers come in
and they see that butter, they frequently make this remark.
that they can use that butter at a good price right along regu
larly, if the man will leave out a little salt; they put it usually
this way, a little over three-quarters of an ounce. We do not
want it as salt as for the home market.
220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
The Chairman: I want to bring out the point that we
must salt to suit the consumer of this butter, no matter
whether it is a quarter of an ounce or an ounce and a half or
two ounces.
Mr. Patch: I filled an order a short time ago for a party
that wanted butter salted two and three quarter ounces to the
pound; that was on the butter worker and it was pretty gritty.
Mr. Judd: In some of the best hotels they do not salt at
all. They salt on the table, each one himself.
The Chairman: That is a matter of education. I have
calls frequently for butter to go to the Chicago market where
they do not want any salt in it at all.
Mr. Post: How long do you let the salt stand on the
butter before you start to work it?
Mr. Hostetter: Just a few minutes.
Mr. Post: Do you think that ever cuts the grain of the
butter?
Mr. Hostetter: I think not. If your butter is too warm
and the granules are large, it won’t do to put in as much salt
as when the granules are small.
The Chairman: There is a question of temperature that
has been brought up that perhaps you can throw some more
light on, Mr. Hostetter. With Jerseys, is there a necessity
for churning at a lower temperature than with average cows?
Mr. Hostetter: I have never had any experience except
from gathered cream, with other than Jersey cows. I know
that I could not churn the gathered cream at anywhere near
the temperature that I could churn my own cream. I would
have to churn at a very much lower temperature.
The Chairman: I know, I believe as well as anything I
know along this line, that it is desirable to churn at as low
a temperature as we can with our conditions, and the percent-
age of fat in the cream has largely to do with what tempera-
ture you can get that cream gathered. If you take the cream
from deep cold setting that has a much smaller percentage of
fat, you cannot churn that with as low a temperature as from
cream taken from the separator. Take eream with twelve per
cent. of fat in it and you cannot churn at near as low a tem-
perature as cream with thirty-three to thirty-five per cent. of
fat. There is no trouble in churning that and have it gather
in the churn as low as 52 or 50 degrees, but you take cream
with 12 per cent. of fat in it and you cannot churn it at that
extreme low temperature.
Mr. Monrad: Mr. Hostetter seemed to imply that it was
not fair to put the dairy butter in the same class as the
creamery, but he seemed to imply that it was not fair to the
private dairyman. I think, on the other hand, it is not fair
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 221
to the creameryman to allow the private dairyman to com-
pete with him in the same class. It seems to me that a private
dairyman who runs a separator on the farm and has complete
control of the food and everything right from the beginning
to the end, they ought really to be put in a class by themselves,
and ought to score higher than any creamery entry. However,
I agree with Mr. Hostetter that the only right way is to put
it all into one class and say we will pay for the best butter.
But I want to say that the shoe is on the other foot as regards
the competition.
Mr. Hostetter: Ido not think that that is the case, be-
cause the majority of butter makers who make dairy butter
have not got the conveniences that the creamery men have
and they should be educated up by having conveniences for
making butter and taught what butter is, and the only way
you could have them find out what it is is to have them com-
pete with the very best grades of butter and score it on the
same scale.
The Chairman: Do you think we will accomplish more in
the educational way if it was all entered and scored from the
same standpoint as was done here? Right along that line, if
we will use the same skill at the farm that we have in the
creamery we can make butter that will score higher than in
the creamery, because at the farm we have control of every- ,
thing—the cows and the feeding, all the way down the line,
and the creameryman does not have that so thoroughly.
Prof. Farrington: Does Mr. Hostetter arrange the cows
in his herd so that he has some fresh cows all the time?
Mr. Hostetter: That has not been my rule.
Prof. Farrington: Don’t you think you can get better
flavored butter from fresh cows’ milk than from strippers?
Mr. Hostetter: J know thatI can. Ihave never had any
complaints of my butter only when the cows were going dry.
The Chairman: I know what Prof. Farrington is driving
at. It is a matter that came up at Owattonna. It was some
work done at the Iowa Experiment Station that has been a
ereat surprise to all the old butter makers, in which they
demonstrated that they got just as good flavor from strippers
and in some cases they got better flavor from the milk of strip-
pers than from fresh cows. This broke us old fellows all up;
we begin to feel that we have started out wrong some way, and
we all want to know how they did it. This paper was read
at Owattonna, but the writer of it was not there and the
young man who read it would not take the responsibility of
answering questions along that line.
The Secretary then read the scores of all those scoring 90
and above as follows:
ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
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224
DAIRY BUTTER SCORES.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
STANDARD.
< = oS oo —_ ct
fe) 5 5 & eS
= : : p <4 3
Name. Address. : c : : © ;
: ~ |:
0 5 & :
a el
. . . (qo) .
50 | 25 | 10 | 10 | 5 | 100
Mrs. 8. H. Woods......... poe BA Ace Ee 45 25 10 | 10 5 95
SHise MO Wain inaeeccmanpoees all im nome sonareco an adoe 46 25 10 10 44%, | 95%
Mrs. Ed. Heagle......... Siilean Maley, aan GEhAr 4414/ 25 9%! 10 5 OF
Mrs. Ellen Blakeway...| Ridott .... 454%4| 25 9 10 5 9414
W.R. Hostetter.......... Mt. Carroll. ..........-. 44 25 10 10 5 94.
eA a GeOmMiyac cece lalehmineh Cilliny goon codccdae AY 25 10 10 5 97
S.S. Footh . Spa ceoe||: RMOMENROISOIN. 5450 e000 s40¢ 4344) 25 10 10 5 93%
Mrs. Chas. Beede . Ae eee (Olneyehwaele 24 b46600 sacees 4414) 25 10 10 5 94%
135 1s MVNA OY aoco cosa ode SNACEWENOME: 5 ndod bo secos 45 25 9 9 5 93
Edmund Waite.... ..... Sycamore SR ekateed 45 25 9 9 5 93
TRAN Case Stee vees Byedrel vil GE oe loses sete 45 25 10 9%| 5 9444
Pee Miaitlo@ kisses ee Morlkevillle ae sen et 44144} 24%] 10 10 5 94
Mrs. F. H. Good.... ..... Geailivi ais aiiss eee aes eee 45 25 10 10 5 95
Only one entry scored below 90 points.
CHEESE SCORES.
STANDARD.
H|o|4 | a|a2 | 4
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Ss er a be
Name Maker. Name of Owner. Address. S = Sealers =
: Sal SPIE ca | Bi
u0| 20 20 | 10 | 10 | 10
Seen ae ee ee
W. Doane......- St (Eb SAKE PLM ge gad boedosbag6e- Tiskilwa....|28 | 30 |1914) 10 | 10 |97%
W. Doane.. W.H. Frisbie(complimentary) Tiskilwa....|26 | 29 |18 | 10 | 10 |93
J. R. Biddulph. Co-operative. .:.....2..2.- o05. Providence.|27 | 30 |19 | 10 } 10 |96
J.R. Biddulph.|Complimentary................ Providence.|27 | 80 |19%] 10 | 10 |96%
J. R. Biddulph. |Complimentary.. 35 ../|Providence.|26%| 30 |19 | 10 | 10 |95%
FGA NENC DCO Bits igure e Baba den. osdasGoge paopoaddn ¢ . |wariville...]/25%] 28 |17 9 | 10 |89%
Mr. W. J. Grover, of Irene, Ill., showed a box of square cream cheese which the
judges refused to score, not being ‘acquainted with that kind of cheese.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 225
In the absence of Mr. W. D. Collyer, who had acted as
judge of the butter on exhibition, Mr. Patch, of Boston, was
called upon to speak about the exhibit.
Mr. Patch: Mr. Collyer went away without leaving me
any pointers, so I will have to tell you merely what I have
learned in a casual way. I wish to say to you people who had
butter at this exhibit here that you can well be proud of every
tub of it. Iwas with Mr. Collyer in the afternoon, and there
was only one tub that had any appearance of being unmarket-
able or out of order, and our attention was so closely called
to it that we made a little closer investigation, and it certainly
had been tipped over some time and the cover, not being nailed
on, the cover had come off, and the express people, in picking
it up, had put in more dirt than was necessary on top of the
cloth, so that that party having that butter would have lost
nothing if a little attention had been given the package. As
far as the general quality of the butter exhibited is concerned,
it certainly was fine. J remarked to Mr. Collyer yesterday
afternon that there was not a tub of butter there except that
one of which I speak but what either one of us would have
been glad to have in our stores, and we would have been able
to get very near the top price. I feel like saying to you gentle-
men that any butter at this season of the year that scored
above 93, you may well be proud of, and anything that scored
less than 98 you must consider was something that might be
off in this individual case. You may have just as good a
butter maker as another, but in this case, he might have been
a little careless; for instance, there were one or two tubs of
butter there that almost tasted as if there was no salt put
in it; there was a lack of salt and a lack of flavor, of course.
There was now and then a package there that the grain was
off, but very few, and any of you whose butter scored 95 up to
the highest, 984, you may all be mighty proud of.
In scoring butter, of course the first thing the judge has
to get at is the flavor, and there are some tubs which have a
very quick flavor, and a little closer investigation by the mouth
will reveal a little too much salt. Sometimes we can discover
that salt at once, sometimes it will be after holding it in the
mouth and sometimes again by biting into it as we would be
—15
226 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
forced to do if we were eating it on bread or potato, and while
we, in our city, like butter a little saltier than most of the
others; we do not want it gritty. I think the color asa rule
was ahead of most anything J have ever seen; there was less
highly colored and less of the lighter colored. I think your
makers are all right on the color score.’ Of course, you will
find on your score cards a little variation. J think that
covers about all the points that a judge would be apt to look
at in scoring butter. |
A Member: What is imitation butter? We see it quoted
that way?
Mr. Patch: You see imitation creamery, don’t you?
There are two or three kinds; in some parts of Iowa where the
creameries are very thick there is some very nice dairy butter
made, and there are some men who make a specialty of work-
ing over butter, what we used to call hash butter. Now, they
will buy this butter as made by the different farmers’ wives
and it is an excellent grade, what we call fine dairy butter;
they bring it to their stores and it has not been salted; they
will pack it into tubs and salt it, and brand it “Imitation
Creamery,” and it will grade very fairly with good dairies. Of
course, you will see imitation creamery branded on circulars
that you receive, that is made up of butter that is gathered
at the stores and the very best is sorted out by these butter
workers and sent on, and that meets a very ready sale. Then,
if you want further explanation, you can go farther away.
If you want to talk right plain, this gentleman at Owosso,
Michigan, with his new process of butter making is producing
an article that would come exactly under that head. He has
got a patent process; he buys.a lot of store butter and melts
it, blows air through it, then cools it and works it with fresh
eream; I don’t know exactly how, of course. It is quite a
process, and he makes a very fine article I am told, but I have
not seen any. But to answer your question directly, imitation
creamery that you see on sale is not imitation butter, it is
practically this unsalted butter that is made by what you
would call a fine dairy maker.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 227
MARKET TERMS AND THEIR DEMANDS.
GHO. W. LINN, CHICAGO.
“Market Terms and Demands,” being assigned to me for
elucidation, I will first mention the terms used in the commer-
cial world. |
These terms have changed somewhat during the past few
years as the make of butter has been improved, but this is a
fact which applies to almost every article of commerce.
The highest grade of butter we term extras, and to pass
inspection as such they must be of the very highest for that
season: that is, during the winter months, it is not expected
that butter will have quite the high flavor or aroma of butter
made when the grass is in its most perfect state in spring
and summer, but in all other respects it must be equal to the
best June goods the year around. ©
The flavor must be quick, fine, fresh and clean.
The body must be firm and solid with a perfect grain or
texture, free from salviness.
The color must be uniform, neither too light nor too high.
The salt must be well dissolved, thoroughly worked in,
not too high or too light salted.
Package must be a standard five-hoop, white ash tub, hold-
ing sixty pounds of butter.
Should there be a failure to meet any one of these speci-
fications it lowers the grade.
The next grade is called firsts, and must be but just below
extras, lacking somewhat in flavor, which, however, must be
good, sweet and clean.
All other requirements being the same as in extras.
Seconds consist of a grade just below first and the flavor
must be fairly good and sweet.
The body must be sound and smooth boring.
The color must be fairly good, although it may be some-
what irregular.
There may be some defects in salting, it being high or
light salted.
Thirds consist of butter below seconds, defective in flavor,
showing strong tops or sides, may not be smooth boring, may
228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
be mixed or streaked in color, irregular salting and miscellan-
eous packages.
Grease butter consist of all grades of poor and rancid
butter below thirds.
The same classification holds good for dairy butter, with
the exception of the package which may be of reduced size.
You will find, however, that a very small package is not
desirable even for dairy butter, and we would recommend tubs
for dairy holding—either 30, 40 or 50 pounds net.
The above applies to all of the Northern markets in the
United States so far as I know with one exception, and the
exception is that the Boston market uses the Spruce tub cf
assorted sizes to a great extent and that for creamery butter
as well as dairy butter.
We have much reason for congratulation for the improve-
ment made in the dairy school during the last twenty years.
We can, many of us, remember when it was an exceptional
case, if a buyer of butter could find in one market 100 tubs of
fine butter all packed in tubs of one size and of uniform appear-
ance. Today the buyer accepts nothing as first-class except
it be of a very high grade of butter and packed in standard
packages of uniform make, every hoop in place, every cover
perfect, the tub evenly filled, covered first with a cloth neatly
cut and sprinkled with a very light covering of butter salt.
The cover must be secured with three or four neat tin
strips, the smaller number is preferred, and no dealer ever
wants to see the wire hooks used for this purpose.
In shipping a small stencil should be used, and that on
the top where it may be easily erased in case the goods are
sold to a dealer for reshipment or for storage.
Very much depends upon appearances, and this point can-
not be emphasized too frequently. We have been told that
cleanliness comes next to godliness in the category of virtues,
and this can be no better exemplified in any direction than in
the case which should govern the packing and shipment of
butter as we have taken it for granted that you have butter
to sell, and that it is of the very best quality.
Do not overload your butter with brine. No man wishes
to buy butter and then find that he has paid for one or more
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 229
pounds of brine and if you are an honest man you will not
ask it, and should he be a shrewd buyer he would not buy your
butter the second time except at a greatly reduced price. Of
course, there are tricks that work for a few times, but they
lose the trickster money in the end.
Pack your butter solidly in the tub that there be no vacant
spots when the butter is turned out on the testing board for ex-
amination.
Do not put salt in the bottom of your tub.
We not only recommend, but we urge the use of a heavy
parchment paper for the bottom and the sides of the tub. It
costs but little and always pleases the would-be purchaser,
often making a difference in the price realized.
We have known retail dealers who have made it a practice
to never take butter from the tub that had come in contact
with the wood, in serving their customers with table butter.
This would leave them about five pounds in each tub to be used
as cooking butter. When parchment paper of a good quality
is used, they use for the table the entire amount.
DISCUSSION.
Mr. Hostetter: Mr. Patch, do you ever have any trouble
with the parchment paper going to pieces when used in the
bottom and sides?
Mr. Patch. No, sir. A man takes perhaps a little cour-
age in advocating parchment paper. For myself, I think it is
one of those things that have come to stay. I think it is
gaining ground every day. If a man was starting a creamery
teday and was puchasing his material, I would say, buy parch-
ment paper; it is one of those things to please the eye and
there are those in all lines of business. I could illustrate that
by telling you a little story, but I will simply state the fact
that in my own firm we run two departments, two different
stores, and for a month we have been obtaining 75 cents a
barrel for the same apples packed only a little differently.
There is no trick in it at all; it is simply the same apples taken
out of the same bin and the good looking apples, the bright
red apples put in one barrel and those that are dark red, or
230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
a little greenish put in the other barrel. You could eat from
either barrel with your eyes shut and not tell which barrel
the apple came from, and we sell them readily at 75 cents
more. Now, to come down to the paper. You take a cloth on
top of the tub—we could have shown you yesterday—the cloth
is wet, you know, and sometimes it will perforate the top of
the butter so that when you lift the top of the cloth up, you
can see the whole imprint of the lid on the top of the butter.
I never have seen that where I used parchment paper. That,
of course, does no harm; the butter tastes just as good; at the
same time it does not look quite so well as when it is smooth,
and round the sides and bottoms I think it is a good thing to
have, because it might keep away mould and I should use
parchment paper if I was going to put up butter.
Mr. Hostetter: How about parafining? Would you use
both?
Mr. Patch: No; parchment paper is enough.
Mr. Hostetter: Would you soak your tub if you were
going to use parchment paper?
Mr. Patch: Iam, individually, rather inclined to soak the
tub at all times.
Mr. Artman: Do you prefer the cloth without the paper
cap or both?
Mr. Patch: I think the paper is sufficient.
Mr. Artman: Have you ever-had any trouble with blue
- mould getting under it when you just used the paper?
Mr. Patch: There may be something come up. My own
firm are rather going towards parchment paper. I want to
say that Bro. Linn’s talk about Boston insisting on spruce tubs
is not quite right. That is all done away with. If five cream-
erymen here would say they would ship their butter for ten
months, I would not ask them to put it in spruce tubs. We
had butter sent up last year from several creameries and we
had several letters inquiring, ““How much more can you get
us in spruce tubs? We can produce them just as easily,”
and every time our answer went on, “Keep on as you are, we
can sell it just as easily.” I think every man in Boston would
say he did not care which it was in. Of course we have always:
have had spruce tubs from Northern New York and Vermont,
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 231
but we have gotten out of that habit. At Owottanna there
was a gentleman that brought butter from California. His
highest butter score was 95. I don’t know how low the
lowest was. That man came here with the impression that
he was going to take the prize, because he came here with
grass butter, and he was surprised to see the flavor and quality
of butter that could be produced in this country on dried grass
as compared with what he nade on fresh grass. So muck for
Tlinois.
Mr. Judd: Is the square package coming into favor?
Mr. Patch: Well, if you are going to cater to the Eng-
lish market I should say, yes. We don’t know how much our
markets here—and that means New York, Philadelphia and
Boston—may be overloaded and how much we may have to
depend on the export trade. If your butter were in the square
boxes, it would always be ready to export and to sell at per-
haps a little higher price than if in tubs. I notice our ex-
porters in buying samples, they say, we will give you a half a
cent more or a cent more if you will have it packed in square
boxes. As we enlarge in our make of butter it would seem
as if we should be prepared to place our butter in any market,
and perhaps we Eastern people can accommodate ourselves to
handling it in square boxes for the sake of being prepared to
sell to foreign markets. That would be the only advantage.
Mr. Judd: What wood could be used to make those
Square boxes?
Mr. Patch: That never had occurred to me.
Mr. Judd: They are making them out of the same wood
as butter tubs.
Mr. Knight: No; ash boxes won’t go.
OUR BUTTER EXPORTS.
CHARLES Y. KNIGHT, EDITOR CHICAGO PRODUCE, CHICAGO.
I shall go very briefly over a few points in connection with
this subject. We have been very much interested in the ex-
port butter business this last year, because we thought we
232 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
were producing more butter than we could consume at home.
We expected that we must either export butter or some of our
dairvmen would have to go out of the business.
The question of our export outlook for our butter is one
which has justly been attracting considerable attention of
late: yet, it is one for which we find no really satisfactory solu-
tion. With us the problem is a complicated one; we are a
heavy consuming nation; a very slight variation in supplies
makes a scarcity in our markets, so small is our surplus when
compared with our gross production. Yet, we feel that our
surplus should be exported, and that we ought to build up a
regular trade. This season’s exports have been almost double
those of a year ago, 298,000, against 160,000, and yet to an ad-
vocate of the export business, it has not been satisfactory. We
have not exported our butter on its merits, but because certain
countries had to have something, and we appeared to be the
only nation that had a surplus. The quality of our butter is
not such now as a rule that the exporters want it, but, as I
said before, they take it, because thy cannot get anything else,
and yet I think we are gradually drifting towards a quality
that we can export. As has been said here we are constantly
coming in conflict with home consumption when we attempt
to export butter. For instance, our local or domestic trade
does not want boxes; the export trade does want boxes. If
we make up butter for the export trade, and the demand does
not happen to be such that it will be taken at a price that
will be on an equality with our domestic markets, then there
is dissatisfaction and the boxes must be unloaded, as a rule, at
a lower price than the tub butter would be. So you see that
if there is the slightest variation in the demand for butter to
go abroad and we have butter made up to go abroad, we have
got to sell at a loss. You take, for instance, the Canadians;
they have made a great deal more progress in the exporting
of butter than we in the last few years, and for this reason:
The Canadians are very small consumers compared with the
United States. They have gone into the export business as
a business; their butter is made for the export business largely,
they make it with the view of selling it abroad and make
the home consumers take that butter; the home consumers
have got to take it, whether they like it or not; colored and
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 233
salted for the foreign market. We cannot do that, because
our home consumption is too large a proportion of the produc-
tion, and you really might say that it is only in an emergency
that we export any butter at all.
Now, regarding the amount of water in butter for export.
I do not think that we have had very much difficulty during
the last year regarding that. There have been a good many
lots of butter shipped from both the English district and from
Iowa and from Kansas in packages, and Mr. Sands, who has
done a good deal of that exporting, told me that his fine butter
trade had not mentioned the matter to him, and that he had
no complaint; at the same time, our butter does not grade up
at all with Danish butter; it simply goes alongside with the
Canadian and scarcely up to the Australian. The thing that
the foreign market wants, if they take our butter, is uni-
formity, more than anything else. I had a long talk with an
exporter who had spent six months in foreign countries build-
ing up a demand for his butter. He said he had no difficulty
selling American butter at a fair price by sample. He would
sell, for instance, one lot, and it would give satisfaction; then
send back into this country for a duplicate of that same order,
and it would come over there and it would be different. The
consequence was that the Englishmen are very much dissatis-
fied with it; they told him that if they could not get a uniform
grade they didn’t want it.
There is another obstruction in the way of this country’s
building up an export demand for butter, and that is in the
matter of ocean freights. We have not at present the re-
frigeration capacity for any large amount of butter. In the
Summer time or in the time of our heaviest production, the
lines from New York cannot take care of more than seven
or eight thousand packages a week in their refrigerators.
They have refrigerator capacity, but it is taken up with dressed
- meats and other articles, fruits, apples and even California
fruits have crowded butter out of the refrigerators, and they
are not increasing their capacity; will not do so without a guar-
anty. The dressed meat exporters guarantee the steamship
lines a certain amount every week, and that is the way they
get the capacity. Last summer the butter men of New York
got together and made a guarantee that they would export
234 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
a certain amount of butter each week if the ocean lines would
give them the service. That was done, but they never could
get any great amount; I think ten thousand tubs was the
largest amount ever taken in the refrigerators. Later on,
when the weather is such that they can carry butter outside, it
is an easier matter to get butter out of the country and during
the winter months our exports have run up as high as 15,006
tubs in a single week. Our exports up to the middle of this
month, from New York from the first of May, were 298,000,
against 160,000 tubs for the same time the year before, almost
double.
DISCUSSION.
Mr. Schamme!i: To what countries do our butters 20
chiefly? |
Mr. Knight: The only demand we have for fine butter
is from England; very little goes any other place—the United
Kingdom I should say. It goes into Liverpool, Manchester
and London. The lower grades, such as ladles and imitations,
will go te Hamburg and Copenhagen. This matter of export-
ing butter to Copenhagen is interesting. The Danes sell their
butter at prices, I believe, something like 27 cents last year
in Copenhagen; then they buy poor butter from us at 12 to
15 cents, and work it over for home consumption. They also.
use sixteen million pounds of butterine and oleomargarine, L
understand.
Mr. Monrad: Take our Northwestern country. What
would be the most advisable wood in the way of boxes for
them to use? : .
Mr. Knight: As far as I know the only success they have
made with wood was white wood; either white or yellow
poplar. We have had a great many packages brought up to
the Chicago butter trade for examination made of other woods.
For instance, ash—one manufacturer made some very nice
things in ash, but it would not do at all, because the box is
not practically an imitation of the Australian box and they
want it as near like the Australian box as can be gotten.
PR |
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 23:
They do not feel that we have got time to work up a reputa- :
tion for our butter in different boxes. The Australians started
that style of box and it is like all other packages, when it
gets started, they want uniformity.
Mr. Judd: Is the Australian box white wood?
Mr. Knight: No; it is a kind of spruce that does not grow
in this country. White wood is as near as we can get to it.
A Member: Joes not poplar have a peculiar oil in the
wood that would give a taste to the butter? Where I came
from poplar has a decided odor.
Mr. Knight: Poplar is about as odorless a wood as we
can get.
Mr. Tripp: Would not ash warp?
Mr. Knight: Yes; hard wood of any kind will warp more
than poplar; maple, I guess, will warp more than ash, they
get very curly. ‘There is another thing in regard to the ex-
port business in packages. I notice that Mr. Kennard, who
did a great deal of exporting from Chicago during the last
year, showed me some of the footings that he had regarding
the shrinkages in weight. The shrinkage of weights of butter
packed in boxes was something startling; something enormous, °
compared with that in tubs, and it is a very serious matter,
and something that we are going to meet more as we use
more square packages. I have not investigated the question
enough to know why it should be, but it was a rule right
straight through that the same butter packed in boxes would
shrink a great deal more than that packed in tubs, even though
they were all parchment lined.
Mr. Judd: Is there a metal package made that is close?
Mr. Knight: That might do in a very small way, but
it does not find favor anywhere that I ever knew.
Mr. Tripp: Would not that butter shrink less if they
made those boxes tight, instead of just nailing them together,
as they do? t
Mr. Knight: Ido not believe a box could be made to hold .
the brine and keep tight. It is not like a tub.
Mr. Tripp: You could make them, but it would cost more
money.
236 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Mr. Knight: If they swelled the least little bit it would
open the seams some. I do not think that anything has ever
been a success in closing up a package except the swelling
and making it tight. The wax and parafine lined packages
have never been a success. The Creamery Package Company
spent thousands of dollars trying to make a package with a
waxed lining inside. They would get it so you could fill it
with water for a week, and it wouldn’t leak, but you put butter
into it and handle it, jar it on the cars and it would break the
seams. I do not see how a box can do any differently from
that. |
The Committee on Nominations reported as follows:
Your Committee on Nominations would respectfully sub-
mit the following names for the offices of the Association for
the coming year:
President, George H. Gurler, De Kalb. Vice President,
A.G. Judd, Dixon. Directors, John Stewart, Elburn; George
Reed, Herbert; 8S. G. Soverhill, Tiskilwa; George H. Gurler,
De Kalb; J. C. Brown, Sparta; A. G. Judd, Dixon; R. R.
Murphy, Garden Plain.
LOVEJOY JOHNSON,
O. H. LUCAS,
GEO. REED,
Committee.
Mr. Brown declining to act, Mr. J. E. Miller, of Belleville,
was later elected by the Directors to fill vacancy.
The report was laid on the table to be taken up in the
afternoon in its regular order.
Adjourned till 1:30 p. m.
AFTERNOON SESSION.
The convention met at 1:30 p. m. same day.
The first business taken up in the afternoon was the draw-
ing of the lots for the several premiums offered. The first
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 237
drawing was made by thirty-six creamery butter exhibitors,
scoring 95 and above, among whom the following named six
drew the following prizes:
Nolting & Daniels, Elgin, I1l., table butter printer, donated
by A. H. Barber & Co., Chicago.
Grant Mallory, Freeport Ill., Sharples Russian tester, do-
nated by P. M. Sharples, Elgin, Il.
L. P. Harvey, Clare, Ill., 32 bottle Ideal Tester, donated
by Creamery Package Manufacturing Co., Chicago.
Albert Winter, Waterman, Ill., Barber-Colman Check
Pump, donated by Barber & Colman, Rockford, Il.
H. R. Duell, Franks, Il., Fairbanks, Morse & Co.’s Scales,
donated by that firm in Chicago.
J. Sherman Budd, Millbrook, IU., milk heater, donated
by Cornish, Curtis & Greene Mfg. Co., Ft. Atkinson, Wis.
The following dairy butter exhibitors, scoring 95 and
above drew four prizes as follows:
Mr. R. A. Patten, Hanna City, Ill., P. M. Sharples, Elgin,
No-Tin Test.
Mrs. FE. E. Good, Gardner, Ill., A. H. Barber’s 10 Bottle
Babcock ae
Mrs. 8. H. Woods. Creamery Package Mfg. Co., 8 Bottle
Ideal ae
Mr. 8. 8. Merritt, Henry, Ill., Cornish, Curtis & Greene
Mfg. Co., 4 Bottle Babcock Test.
Mr. R. A. Patton, of Hanna City, Ill., drew the Mikado
Separator donated by D. H. Burrell & Co., Little Falls, N. Y.,
for the butter makers using the Hansen’s, Danish or Colum-
bian butter color scoring 95 or above.
hae DE KALB PRORATA PREMIU MS.
Score. Nam Location.
95
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97% ..0.- 1 BRE Boe DTIC eite beers Bis eye are MN ES eR LTH al Ua aeee nae a etal on nl Maret a mated AER 4.41
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95 ......J. B. Wendell....... LN RL Ae Aa Nieg Pe. Beas Shaiona Groveressesssc. en son ase Soe elt
OG tia Ae aio: WAG Ne muinerie cascade AN OeM,.. 5.25.5 Ae esate tet rete ia ihos ratata sisters ooh 2.52
Oe eae eS ECOL WELL GONE tealoks wit elo catisierek te sueise nid 4 I Wier Oe cts StI ata esac aac ees eae OWT
238 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
1897, DE KALB PRORATA PREMIUMS.—Continued.
OP be BAIN Gl SOME tes deees cays ete ieee ees Creston, were) verse ieiesa ann Sat seater dita am 3.78
OD eee BrankRaeler ects eee i) VV eG OMe aie alu tat Mae RT ee 1.26
ODN eA ly ees NE Deu a KOU ANEW I MoO Sh ca Boe Son Ane aE Deal ey ie sei eM Tae a 1.26
OG ria K, (Be Carpenter eee siencs co .s | LL DOMIDSOR) eR oon es eee eae Peay
06) i RSD Clarkes are eet Me ee RL sels oN HMatirvcliawiemai i. coe ay Ne ee 2.52
95%... 26. NEON Mert co Ulla enna Recent ER oe aaa ae a ae Borme rs eee oko), eee en nee 1.90
O54 ...... Geo. E. Waterman..........-....-. Garden) Praivie.: i... secede eee 1.90
OG) eee GranbaMallonyieeeeemecceurmen ones Free porte ee an eee eee 2.52
OG KPI eee Geos MOOG YR eer Geena enic Richardsowmiee. ok sce. wee eae eee eee 3.78
LO iat Rieko Chris !Vorensenkeearee wee ees nee ROCKO ee Aa ee A eee 1236
QD en a Hep SK events Wl Gane areal hy Cer rua May ie Pecatomicaige) coo. vee ae eel ae eee Le Gy
O51, ee Chaseub alana eee ein ee eee GOOGENO We eee INO ale Ae ran aR 1.90
OGY) esos Ge Bhitiletrel days. wen sacs eee ae Sav anainay een ener RCE otis oo er ono
Oat REO BeBe iS mittha cies datos oiecare wate a Chi VAL GEC eaen ye to AEE MORN ates ee 1.26
OD istic: Amton/ BuCleLe eee eee eerie Bemis. PIO EAE ae es 1.26
05) ae LS WO aie eee apes py at vase rida uh esse. ea . 1.26
06%...... PEL am ViVi sonia cit ee aeieees HOVBRC cb 6 eek a toe ne a 8.15
0614 FMA Mic DOnOUShee era aaeeean son Davis SUNCOM? 45 es ee eee 4.10.
Wi Ane sepa Joseph Relvere ince Oe Batavia eee ee, Si 1.90
Oe Se NN ETC SS TOG Fale eepetare en tte wel Caen raya Sana wich sce oes fn I rae eee ee 1.26
Obe pases Mrs. She Wo00dSe. 22. oe ses venee nts Gardneriise. So. nsed sin odes ee ee 1.26
OSA Te casa tse MCP OUR a cane ods da duimidos-oced oul Henry .. SNe anee aigeatc hss s555) at G0)
OF ee AL ab COM sane sean cera eee Hanna City... CAME ae TAS Sty Slt Gis 1 3.78
OB ies eas Mer Seabee GOO Gate erry iene erties Gralivealcns aie eo Re Ae See 1.26
$99.30
ASSOCIATION CASH PREMIUMS.
Cheese. Name. Location.
97% ...... Sy J Sowenlilllescc acute ee ioe TES Kawi We ae caterers Seema Ohl)
OG eee IR ECG liars ce aeosetny ape Lec Broviddenicesniicatacs fee a ee eee 3.00
891%...... Bey UR OR ICTey Rash untae a vee: Te Harlvilliee yoy s3e ea eee ace eee 2.00
$10.00
Road Paper—A. B. Hostetter, Mt. Carrol] ......... 0.0.00. ccc ce cence ence cece enenes $16.00 -
The following premiums were offered and given to parties
whose names may be found by looking at the scores:
The Farm, Field and Fireside and The Dairy World will
be sent one year to each exhibitor whose butter scores 95
points or better.
The Orange Judd Farmer will be sent one year to the
first six ladies who make entries for butter of cheese.
The Farmers’ Union will be sent one year to the four
exhibitors of dairy butter who score next highest to 95.
The Farmers Review will be sent one year to the first ten
who make entries for dairy butter.
The Elgin Dairy Report will be sent one year to all makers
of dairy butter scoring 95 and above.
The New York Produce Review and American Creamery
will be sent for one year to all those who score 96 points or
over.
The Farmers’ Voice one year, to the first six unmarried
ladies who enter butter for exhibit.
The next business in order being the election of officers,
the report of the nominating committee as amended, was taken
from the table. Mr. Hostetter moved that the Secretary of
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 239
the Association be authorized to cast the ballot of the Asso-
ciation for the nominees named therein.
Motion second and carried.
Whereupon the Secretary cast the vote of the Associa-
tion for the gentlemen named in said report and they were de-
clared the duly elected officers of the Association for the en-
suing year.
Mr. Judd submitted the report of the Committee on Reso-
lutions, which, on motion, was adopted as a whole, as follows:
Resolwed, That we favor the bill known as the trade-mark
bill, introduced in Congress by Hon. E. Sauerherring.
Resolved, That we heartily support the bill providing for
an agricultural building, with a dairy equipment, for the Col-
lege of Agriculture at the University of Illinois and that we
earnestly request the General Assembly to provide a gener-
ous appropriation thereto to the end that [linois may com-
pare favorably with neighboring states and be enabled to offer
Superior instructions in the great science of agriculture.
Resolved, That we favor the bill now pending before the
Legislature placing the Farmers’ County Institute system un-
der the supervision of the Trustees of the University of Ih-
nois.
Resolved, That we extend our thanks to the citizens of De
Kalb for the pleasant manner in which we have been enter-
tained during our stay among them. |
Resolved, That the thanks of this Association be extended
to Professors Haecker, Farrington, Davenport and others for
their kindness in being present and disseminating so much
valuable knowledge along the kine of profitable dairying.
Resolved, That we also thank those who have furnished
music and entertainment during the evening sessions of our
meeting.
It is with a feeling of sorrow that we record the death
of our friend and co-worker, Edwin E. Garfield, of St. Charles.
He conscientiously tried to promote the welfare of the dairy-
men and dairy interest of the State. He was honored by this
Association as a member, trusted as an officer and respected
as a man; therefore, be it
240 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,
Resolved, That a page be set apart in our printed report
to his memory and that the Secretary be instructed to send
marked copies of it to his wife and children.
Resolved, That in the death of Col. Robert M. Littler the
dairymen of Illinois have lost a true friend and patriotic citi-
zen. In his early manhood he defended his country on the
battle field; in his mature years he defended our citizens
against fraud; in one he lost an arm, in the other he lost his
eye sight, but he never flagged in fighting for right and justice
to all. May the youth of our country follow his example.
Resolved, That we thank W. D. Collyer for the satisfac-
tory manner in which he scored the butter and cheese.
Resolved, that we favor the bill known as the Trademark
Bill introduced in Congress by Hon. E. Sauerherring.
E. E. GARFIELD,
LATE TREASURER OF THE ASSOCIATION.
BIOGRAPHY.
HKdward Everett Garfield, son of Timothy Powers and Harriet Frost Garfield, was
born it Mt. Holly, Rutland Co., Vt., December 8, 1835, and died in Campton, II1l.,
August 4, 1896. He was a descendant of one Edward Gearfeldt, of Chester, England,
who came with Governor Winthorp in 1630. Gearfeldt signified ‘‘Field Watch,” and
the significance was not belied by the succeeding generations, Edward EH. being no
exception.. In 1841 he came to Illinois with his father’s family, and in 1842 they set-
tled in Campton Township, where he henceforth made his home.
He was a practical surveyor, and served in many local town offices. Having a
liberal knowledge of law, he was employed in many capacities in that line, though
preferring never to become a member of the bar.
He was a consistent member of the First Christian Church at Elburn, Ill., in early
life; later he became a member of the Unitarian Church at Geneva, I1I.
Edward HK. Garfield was married October 7, 1857, to Frances Harriet Wing, daugh-
ter of Dr. Seneca and Jane (Ewing) Wing, of Rutland Co., Vt. There were three
children, Edward Ewing, Mary Frost and Harle Wing, of whom the two latter, with
his wife, survive him.
Bing
mie
Wee av
bah et
)
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 243
The Chairman: I would like to speak a moment and
supplement the resolution offered here with reference to the
death of Col. Littler. I have known the old gentleman for
a good many years, and he was in the front of the fight at ail
times, whenever the dairy interests were at stake. I never
will forget the last time that I saw him doing any work in this
line. It‘was in our Legislature two years'ago. It was after
the old gentleman had lost his eye sight. He could not see
anything. The Chicago men took him to Springfield and he
was taken before the committee and made a great effort, one
of the best that I have heard him make, for our cause.
Mr. Hostetter: I have known Col. Littler for a great
many years. My first acquaintance with his was at Cedar
Rapids, when the National Butter, Cheese and Egg Associa-
tion met out there, probably some fifteen or sixteen years ago.
Then was the fight first started against oleomargarine; he
was one of the leaders in the fight at that time. I have known
him ever since, and he was always fighting with all his
streneth and doing everything he possibly could for the dairy-
men’s interest.
On motion of Mr. Waite, the Secretary was directed to
send a copy of the resolutions touching legislation to all mem-.
bers of the State Legislature.
Doubt being expressed as to the funds of the Association
being sufficient to cover this and other expenses, Mr. Judd
_ moved that a collection be taken up for that purpose, the bal-
ance to be used for incidental expenses.
The motion prevailed and the result was a collection of
$11.93.
The following telegram was read:
Secretary State Dairymen’s Association:
The Association is cordially invited to inspect the dairy
equipment of the Hospital at Kankakee, including pasteuriz-
ing plant and milking machine in operation.
CLARK GAPEN, Superintendent.
244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
WHY DON’T WE MAKE MORE FULL CREAM CHEESE
IN ILLINOIS.
S. V. SOVERHILL, TISKILWA.
Shall I say because it pays better to make butter, or has
it paid better to make butter and filled or skim milk cheese?
Has there been more money in it for the owners of the factory
to make butter than full cream cheese or is it more profitable
for the dairyman who furnishes the milk to make the butter
than the full cream cheese?
Full cream cheese of good quality is in demand all the
time and if there had been no filled cheese made to spoil
people’s appetite for cheese, there would have been twice the
demand there is at present at home and abroad.
We were all too eager to get the mighty dollar there
-geemed to be in the filled cheese business, but when too late
we discovered we had killed the goose that laid the golden
egg.
I have asked the question many times at our Associations,
What cows were paying patrons of creameries a piece for the
season? Some could tell me what they got for the last
month’s milk, but what their cows average for the year I
never could find out, so as to judge if it paid better than °
making cheese.
Now what we want to get at is which will pay best to
make butter or cheese of the best we can make. I have been
a patron of our factory for twenty-six years, keeping on an
average of about thirty cows, raising some calves and feeding
all off of what I raise on the farm mostly.
I buy some bran, a little oil meal, get some grain ground,
but when it is cheap as it now, it don’t pay to get it ground,
so I feed corn, oats and a little bran, let the shoats clean up
the waste. I never have fed as well as I ought to make the
most from my cows—am satisfied; will give a few figures of
eross receipts: |
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 245
1894. Cows No. Cheese. Price.
AS OTe eam eiehY ic ecus ys, Cee DQM Reape etry dale pee CO NOG ahh as otatas ee ee ee eee Seer $162 20
May..... SR Mn ne WED Gin <n rode kel Hew er MR @) AG. o.7 2) Cee ia ve els bee eee oes iG ()
DRUK C RARER ere et hue ney MOM re LM rer ay ret eam ROBE. Oui Vs 1 ielrg a Saat eine te eee Poe he
APUPlnVGeareeeersee Rack Ui Exceiiewas Q8iae ss Ae GAs A ali) A AO Ch Ss eeu Ae abet ever ete Mmnlel)
ANTE EUS ig Sr I Te AEE YO) tea ea rien Dy aaa Cyan Leeper REPS Sa La ea 172 20
September............. DOR iced Late weasels ONT GRY ANC) (earn, sets ca ene eal ae ae . 192 60
OCFOMO CI e OO ee I a Oh MTS 88) Ci L0Cies Tree yee ene eee en et SS 080
November... ..... .... EXON UES tach Sane A | iN DLA Dyan I OKO nrarerun she SteNiae science EMA. hb 131 20
IMC CenMnciM eee me Oi uN eRe MO6R @. lr sre. Ak ON eee re LOGEZO
PROG AN Ry ee ake: Ft SES A CR AS eh ales i LS a ear Peet ARIAL AE tee has Aah bol leat Rolle
TEEWCTN s oie ailancee oils yet EV Uae RI RR Nam JU eg TAL IN ed ie a eae hed Se ME ge Uc $50 60
1887. Cows No. Cheese. Price.
Eichler enn ye ee ee a OAR @ IQ i. . ue eee Yaceuas 2!) C118 .50
ILE Na7 in en Ne Ie PUB ss daa oh come teag teal LEUICGG S(COD NSB Corn au eRe a Na eA 10) ee)
MEH a tenses ; 55 PD sou Sle NS NBER ON EG Oth MCHA Cie ey sheen yh 140 93
MUU Rye es ein eyes ogi Neneh DG aeeae ST aie at Pd ate Qs oN. ae nn aa een Pine ae Pe el2On80
UCTS URE Ee erm iie hon oe aan, x SOGOU ETL O Ch 05 Wij ee nnn eee meee 133 97
September. Ue ate ani NE Ol een HUG aha) Cabin RAO GG sl Cae thc Mea smeciot 6 eB Denier
October.. ee RVD NOG GION Cons, Bio ain Sa HRA OAK smi oree eS eis, a eh A be 156 97
(Miomemnbenrd ee ren ee QL @ UNG ae POE Bien Weed hea 93 28
$1,061 75
Calves sold.. ADA mene eS nee MnO ama trance emus antec recibir wach Mette i. af dnl ()
Butter sold.. Sth, yd Shaped fe mula, SO) TS CREA gk TOA ean es YL}
Whey fed to hogs. at Re Bre nd MR eee aE eo SE a aoe ie Me. ou eee BO OHOD
TRO TALL yee oe pe ale aT RU TA Tse Le gE AD a8 Oh a ee As ane ta $1, 654 05
Cheese making. ........ Roe a ea in Meee Let Otis coc ind Avia OO)
TE leuronlbatrn@e gamete eee Te Ai IL ee aD a ete UN elgueerro Pmeay eePPeaN ER 614 YL
= 222 92
1,431 138
Four: cows ‘raising ‘ealves.
1896. Cows. Cheese. Price.
JAN TOT Se SA i DA eyreenoneraniniin Gira eeu bata ak lair al! $126 70
Mlahyees cous s:ccinb Rate SIE PRIT GSI eC ND LA a Oil @: G4EC ss) cede os a8 137 28
SITU Hn Ti ee AM a NBO RTs chat Ae BIR @ « BOs weak veheawee 113 22
Rly aan EE cae amin eh ONT 26 @ \8U6G. feskio. See 9648
ATCISIAL AAG oOo MD Ao as TB Oe eee vee aascn CO Solos
Sennicemnlyen wernt we. Ce ee eek 1,203; @ 9e ... ...... 108 27 Four new milks.
October. hs o25 DIO se aL 5 VN @ Oe ees oo TD GD Sel G,
I Kopi) 04 0X>) nA A Fee aaa ie @ WNC? cescoue mca MO XU)
IDACEmMMOE IE Moet CAIN Ono ae in aed AOD @ OCT iis Meron 2 sees 49 50
WOMAN eer can wera Se. GOO. HOS: $948 15
Fed no extra feed from May Ist to October. Then some
pumpkins and turnips fed in the barn twice a day. Now, if
butter makers are getting more money from their cows than we
cheese makers on the same feed, that settles the question. One
reason there is not more full cream cheese made, there is so
much cheese made that is not fit to eat that there is not the
demand for cheese. And why? Because there isn’t enough
of it that tastes good. There isn’t any use trying to build up
markets for such products except by tickling the palates of
consumers. It must be good and the reason must be ap-
parent. Why skim filled and all poor cheese, from what-
ever cause, tends to check the consumption. There is one
great difference between butter and cheese, so far as de-
mand is concerned. Butter is considered by nearly every one
246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
a necessity, and few people care to eat a meal without it, and
it is this that has continually increased its consumption in
spite of all the abominations of its kind.
There are but very few who consider cheese a necessity.
If a man buys poor butter he doesn’t cease to be a consumer:
he simply tries again, because he must have it. With cheese
it is different.
The consumer asks, Have you any good cheese? If he
answers, yes sir, cut me off three to ten pounds is the answer.
If he answers fair or very good, he then tries it, and says, cut
me off a small piece; a pound will do. We don’t eat much
cheese; wife looks at it and tastes it and says never mind
about getting any more cheese, we can’t eat it. That must
be skim or filled. This is certainly one great reason there
hasn’t been more full cream cheese made in [linois. We have
lost our market trying to deceive the people with bogus stuff.
Now, there is no doubt but that the consumption of cheese
can be greatly increased by making good full cream cheese,
and compelling the sale of all other, such as skim or filled
cheese to be made or marked in such a manner that the con-
sumer will know just what he is buying. If a man wants
skim cheese, let him have it. If some markets demand such,
allright. We won’t object; but the man that wants the best
and calls for it, he should have it and the time is near when
he will get it and know it is full cream cheese and made in
Dlinois, some of it.
Mr. Gurler, the presiding officer, called to the Chair the
newly elected Vice President, Mr. Judd.
Mr. Judd: Ido not think any introduction is necessary.
1 assure you I am not an off-hand speaker; 1 am simply an
every day farmer like the rest of you, and [ thank you all
for the hearty manner in which you have complimented me
by making me Vice President of this Association, and I am in
hopes that we can, by united effort, and by working in the
younger element of this State, raise this Association to a great
deal better position than it is occupying at present. I do
not wish to cast any reflections upon the position it occupies
or has occupied. A thing of this kind is a growth from start
to finish, and while the circumstances may have been such in
the past that it has not prospered with the success that we
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 247
would have all been glad to see, times and conditions may
change so that in the next year we may see a very much more
rapid development, and, if so, it will be due as much to the
colder members who will continue in their loyal service to the
Association and their active support, as it will to any action
that the younger members will take. It is by a united action
that we may succeed all along the line, and we must have the
support of both classes in order to make the most success pos-
sible.
DISCUSSION ON MR. NOVERHILL’S PAPER.
Mr. Gilbert: How much did your cows pay you this
year?
Mr. Soverhill: Forty-seven dollars and fifty cents, I
think. I know I do not feed as well as I ought tu. There
is no extra feed from May to October. That $47.50 is the re-
ceipts from each cow.
Mr. Monrad: What does it cost you to feed a cow?
Mr. Soverhill: I can’t answer that question. I feed only
what grows on my farm.
The Chairman: I think you can put it down at $20 with
your way of feeding. : :
Mr. Gurler: Do you know how much milk your herd
averaged per cow?
Mr. Soverhill: No, sir. I can tell you the number of
pounds of cheese each month; the pounds of milk would be
on record.
Mr. Hostetter: Is yours a co-operative factory?
Mr. Soverhill: No, sir; I take my milk to the factory
and pay a cent and a half a pound for having it made up. I
have been one of the owners of the factory; a stock company
built it; it burned down, and I was one of the partners build-
ing it over again, and then I sold out. JI am now only one of
the patrons. We pay him for making the cheese and each
individual takes his cheese on the shelf at the factory.
Mr. Monrad: Do you cure it in the factory?
Mr. Soverhill: Yes; thirty days from the receipt of the
milk it is weighed, and we have thirty days after that to do
as we are a mind to. If one man wants to sell 500 or 1,000
pounds of cheese, he gives notice in the morning, and if he
248 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
don’t want to attend to it, there is somebody else ready to buy
it. Our demand is such that most of the year we do not have
enough to fill the demand for retail customers.
Mr. Hostetter: They take care of the cheese during the
thirty days.
Mr. Soverhill: Yes, sir.
Mr. Hostetter: Then you have to sell?
Mr. Soverhill: If we are not crowded too much for room,
we do not. We are usually kept pretty middling close, prob-
ably two-thirds of the time. There isn’t one-fourth of the
cheese in the factory thirty days after it is made. Our cum-
tomers take it from fifteen to thirty days old.
Mr. Hostetter: Does the manager ever assume the sale
for the patron?
Mr. Soverhill: No, sir. The best satisfaction is for each
man to handle his own cheese and do what he is a mind to.
We have had no trouble since we adopted that rule.
A Member: How is the milk paid for?
Mr. Soverhill: By the test. Every man’s milk gets his
cheese according to the test.
A Member: What does your milk average?
Mr. Soverhill: It ryns from 3.25 to 4.10.
A Member: Have you ever estimated as to how much
butter you might make out it?
Mr. Soverhill: No, sir; I have not.
A Member: What was the average price of your cheese
last year?
Mr. Soverhill: Not quite ten cents; a little over nine;
two months of the year eight and a half. The man that owns
the factory makes cheese for the sixty or seventy patrons, and
takes care of it for thirty days.
The Member: Does he box them?
‘Mr. Soverhill: No; each furnishes his own boxes. This
year we have started in to go through the year; we have gen-
erally run about nine months.
The Member: Isn’t it a fact that milk that will make
one pound of butter will make three pounds of cheese and you
are getting thirty cents for three pounds of cheese and the
market price of butter is only eighteen or twenty cents?
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 249
Mr. Monrad: Do you mean to say that your cheese maker
averages three pounds of cheese for every pound of butter
that he could have made?
Mr. Soverhill: Very nearly, I guess, taking the season
through. Ihave not had much experience in the butter busi-
ness.
Mr. Monrad: That is too much.
The Chairman: Mr. Soverhill is one of those gentlemen
who does not believe in changing around every time the
market changes. He started with cows when he was a young
man and he has got cows yet, and he has two or three farms
to show for it.
The Chairman read a letter containing an invitation from
Galesburg, to hold the next meeting in that city, which was
referred to the Directors.
On motion of Mr. Hostetter, the paper of Mr. Thurston,
read at the evening session of the day before, was taken up
for discussion.
Mr. Monrad: AsTI understand Mr. Thurston’s suggestion,
there shall be no membership fee, except a voluntary one. He
suggests that the agricultural press would help us to solicit
membership, and that by having them as members without
paying that there would be a large percentage that would
become interested in the work of the Association and become
paying members.
Mr. Schammell: He also suggests that he has had ex-
perience in several associations and that the plan has paid |
admirably, having what he calls a sustaining membership,
which pays the dollar. These were religious and political
organizations.
Mr. Hostetter: Something ought to be done to get more
members for the Illinois State Dairymen’s Association. I
am in favor of any plan that will get the dairymen to work
together. Your Secretary has 200 members, the largest mem-
bership it has had for a great many years. We ought in some
way to raise money so we could pay our Secretary at least
a fair salary.
Mr. Monrad: I told my friend Thurston, that I liked his
plan first-rate, if he would only solve the problem of getting
over the bridge in the first place. Let us suppose that the
250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
agricultural press helps us to get two or three thousand mem-
bers during this year; the printing and sending out of the
reports takes a great deal of money. The Secretary ought to
be able to travel around and hold some meetings. We have
got to put $1,000 into these books and they are good books,
but we must reach the farmers; the ones who need preaching
to. This Association ought to spread its work more. It
should send out instructors and possibly engage the full time
of the right kind of a Secretary and have him go out into the
school houses and other places.
The Chairman: I think our best plan is to have one good
meeting and try and have money enough to make it the best
thing in the State and put it into a book that will be of value
to the farmer to take home and study. One man told me last
year that if he could have had that book a month after that
meeting was held, it would have been worth $50 to him just
for raising his season’s calves.
Mr. Reed: It might be better to have this organization
a State institution and let the State print the books, as it
does the horticultural reports.
Mr. Monrad: In that case we would never get them out.
Mr. Perriam: This organization ought to be supported
because it represents an industry that is a great industry and
a most important one, quite as much so as the horticultural or
any other society.
Mr. Schammell: We must remember that the horticultur-
ists get their strength from the fact that they are spread all
over the State, and the dairy interest would be stronger if we
could introduce it into districts where it does not exist. Ilive
in the grain section of the State; a few men have come in there
with their small separators, and their example is being fol-
lowed, and I believe that if we could only introduce dairying
more generally it would be taken up all over the State. In
the Farmers’ Institutes that are held in that part of the State
we usually have one paper during the session on dairying, but
it is generally not discussed very much. If this Association .
would send around to the institutes a few first-class dairy
speakers who could talk this matter up, I believe it would
take immensely. A special friend of mine has bought a Baby
ILLINOIS STATE DAITRYMEN’S ASSOCIATION. 251
Separator, and he is furnishing butter to his neighbors, pri-
vate customers, and there is room in my neighborhood for
three or four more, but they simply don’t know how to go at
it. I believe that would be one of the best ways of increasing
membership. So far as it has been introduced, it has been
the very best thing and [I have no doubt that in almost any
of our institutes, one man could build up a first-class trade
and bring in a half a dozen members.
Mr. Hostetter: It has been my idea for a good many
years to have this Dairy Association furnish a speaker for
each County Institute in the State. If we had the money to
do so, we would send a man who would speak on dairy topics
and they would be glad to have us come, and furnish such
a speaker, and it would do an immense amount of good; but it
takes money. I believe that would be a wonderful help to
our State Dairymen’s Association and the dairy interests of
the State.
There being no further business, on motion, the conven-
tion adjourned sine die.
252 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
SECRETARY E. E. CRITCHFIELD’S REPORT.
1895. EXPENDITURES,
December 18; Distributing 1895 report... c2 9555 ..seaee eee $28 87
1896
March 4, Preparing for and expenses of Princeton meeting.... 202 78
Mayo, Statlonerysand postage nek. sae ee sae ee 39 55
June 29) Mrs. Rh. Howard Kelly. reports) 050 ke oe ee 96 76
Meroe 6, Prorata Reming ye ner Brose ani 49 95
1897
January 6, Printing and binding 1896 report................... 521 90
January 6, Hditing and prooiereadine no sy ee ee ee 150 00
Oo) ie Me ere ny ate can dln Ril eent riick MAU as tel TVA E et $1,089 81
1396 2 RECEIPTS.
March 4, Received (eross) for advertising. 7 .5..,.74.......2.. 5. $100 O
Mareh 4, Princeton contribution... 22.2 Ye, a
Mareh 4, Membership dues for 1896.25 (25. yes 1 ee 49 0
Juue 29. Drawn on Treasurers. ci. (ee eae ae 96 76
November 6, Drawn on Treasurer 15 at $3.33................. 49 95
November 11, Drawn om TMreasuneti 060 0) ko ee 25 00
‘December 11, Drawn on, reasurer.: 0h. 20 ya eee 18 25
1897
January 6, Drawmion Mreasurers i. ol ie 8 oo oe ees 521 90
Pebruary 24, Balance:due:. jee: ee ee ee eee 78 95
DO Cah esi as hc kei: wea ae Ree et Sad EN ell lenegl ait, ced lees eI yee $1,089 81
E. E. CRITCHFIELD, Secretary.
SECRETARY J. H. MONRAD’S REPORT.
1897, EXPENDITURES.
January 5, Matling 1896 report. a1 oe Pee ee ae Aes $ 31 86
February 26, Preparing for and expenses of DeKalb meeting.... 242 09
February 28) Premiums paid eos ayo ose kc os sees Gch pee 119 30; %
March 6 statlonery and Stampin. eevee eee ee ee 18 00.
Mareh 11, Trip to Directors’ meeting, DeKalb........:. ...2.5.2 2 90
March ie Cheese prom lumis fOr 13900 ef -ee eee ee ene 5 00
March it Mrs. R. H. Kelly, report of DeKalb meeting.......... 86 70
Mareh ih. EK. Critehtield, balance pads... oe ee 78 95
March 11, Engravings for 1897 TOMOMG eas sea aan te tree ee 7 50
Mareh, 11.3. ae) Monrad, omiaecomimbany i S52 ee ace eae ae 50 00
POC eich hos Eee tall Soa MG eg ecu OI Can cae $642 30
1897. RECEIPTS.
January-to May tl, Membership dues). 37. <a. AG Se $217 OO
February 22, Net profit on programme............. ia eets ee 49 21
Hebruary 26, Delialb city Comtributioni. 7) 0. 2 e as sen =. eae 184 50
FMebruary 26, Collectionat meeting jn. oo eco oe eta toe 11 25
Mareh. 14 Drawn om. Treasurers). loaf fees cee inti che V8 95
March 11, Drawn on Treasurer. . PIS Ua) ieee ent iardoe ect a age Oe
March 11. Drawn on Treasurer #2, 00, $4 60 and 35.00). oe as cee 11 65
May 31, Balance due J. Ho Monrad. 40.000). 3 04
6 C0) 2 OR Ae RR I I al iat Yani Cr OM USIS IE ele iy $642 30
J. H. MonrAD, Secretary.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 253
TREASURER JOSEPH NEWMAN’S REPORT,
RECEIPTS.
1896
March 6, EK. EK. Garfield’s estate, balance 1896................... $149 88
March 6, DENiioy MEO MMGCH SIMS eee sn Sabla cia ace eed 6s ties saa dees 2 00
$151 88
aimvahieoleaia-toO Mars. RR. Howard Kelly.:......2....525. 0.06 sees 96 76
Jecepn Newman, balance recelved......-... 0... 6. seek eee ae goo 12
Pere Mavic. Aledo, membership... 02.2 .0.6.. 0.6. bee ee ee ee we ee 1 00
Wctower 20) Draft trom State Treasurer. ...:.........6....66.05 1,000 00
Total receipts... 2... BR Meee R G1) densi cyraldls ons aera eee $1,056 12
EXPENDITURES,
1896
November 6, Fifteen drafts, $3.33 each......... 0... .... cece eee $49 95
Niomemioor Phe pOMeGnakts ok ee ee Goa ek ee cece eed ba ee Seats 20 00
WSC SMMUCK TI ROMEOTALG.. 6 Wacce sc oee deste ee see ec ees Meee deen cae 18 25
1897
Evora TOMER OTALG) fax ete hid sei okies yet ks cece ele a wal el 521 90
Rebel MOMO: CUAL Gis... a toc se ee cle wesc das Cee a's duc nae Ob af othe 78 95
March 11, One draft..... Besta arch a iter anes RAI e ate cei ali Bios) Nore 86 70
March 11, Three drafts, $2.00 $4.65, $5.00. ........-............- 11 65
Odom iatenty ANIC Ee oye ici aiulic a, 5.0 clo Gore ne oi ats ale Vain elsjact-a wes a ded egies 263 72
Ocal CXPENOMUTES: 65. 6. Oe oe ee ee Saanich Maat e ys $1,056 12
JOSEPH NEWMAN, Treasurer.
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 255
TABLE OF CONTENTS.
Page
TE Gl STe Ie IONEB) OUST ITE C21) Lape ea es set at AeA en 3
Pac Ot OMGORSHMLOOR | cence Ce SM ee 9)
ison Members aying Paid, Dues for 1897.2... 0.3. ..0. 0006 005000. 7
By-Laws of the Association......... iSeitaieemel Unie em cueaun ell |
The Dairy Industry of Ilinois— om Fu Monrad. eel iste sisare eeu ba ean 15
Prayer nev. A. W. Fuller........ Peale erates aia dau ee
Greeting of the President—Geo. H. Giten | Aisa alia ahere yuan ey been en
iMaamessroi VWelcome-—Mey. EROPM. . 6. ec ee ee ce ca cece eee 28
es inse= sone lOy VOMMSOM ee ee de eel eee ene 33
What Cows Shall Be Milk ?—Prof. T. L. Haecker.................. 30
Care of Our Gold Mine—the Corn.—H. B. Gurler............... DROS
Dairy Education in Illinois—Prof. Eugene Davenport.............. 70
The Farmer’s Wife as a Partner—Mrs. Vena M. Beede............. 81
Why Do Not Farmers Take Their Wives and Daughters to the
Dain Comvention Mrs: HW. Noble... 2... bk eee bee se 88
Economical Feeding and Relative Value of Feed Stutts—Prof. T.
lois TELERIK GIRS = 5 sea tay = ee RS Ga Pt SSS ey ec een er eee 92
The Fertility of the Dairy Pasion, Joseph Hh. Miller. 23.20. 555. 104
Milk Cooling and Aerating—W. R. Hostetter.............00..00... 110
The Value of Aeration and Cooling of Milk—A. G. Judd..... BO 112
Care and Cleaning of Milk Cans—W. R. Hostetter................. 115
Feeding Calves for Milk or Beef—Prof. T. L. Haecker.....,........ 117
Shall We Raise Our Heifer Caives from Our Best Cows or Buy
HOM oats = Ne Cy UO eee on. aa ci ae tél lg rales eae 124
Creamery Management—Lovejoy Johnson......................... 132
Receiving Milk at the Weigh Can—R. G. Welford.................. 143
Some Little Things in Milk Testing—Prof. E. H. Farrington....... 145
Creamery Buttermaking—E. A. Hoffman.................00........ 166
Cream Wipening Prot) HH. Warrington... 036.0005. cee eee vee 168
Managing Boilers and Engines—Fred Duensing.................... 177
The Value of Artificial Refrigeration—H. H. Hopkins............. 180
Needed Dairy Legislation in Hlinois—D. W. Willson............... 188
The Country Woman and Her City Cousins; How Can They be
Mutually Helpful ?—Mrs. R. Howard Kelly Alesha dye Cea tan 196
Howto Make This Association a Power in the State—W.H.Thurston 202
The Value of Good Roads to the Dairyman—Hon. B. F. Wyman... 205
Why Should Dairymen Insist on Better Roads ?—A. B. Hostetter.. 207
256 TLLINOIS STATH DAIRYMEN’S ASSOCIATION.
Page.
Buttermaking on the Farm—W. R. Hostetter. ..................... 209
List of Scores, Creamery Butter.icii 6c. t as tae Soe oe cs oe ee 222
List of Scores, Dairy Butter and Cheeses. 2. 53/40. 20 a eee 224
The Judges’ Address—W.. Patel nc.) -:ae a ea ee 225
Market Terms and Their Demands—Geo. W. Linn ................ 227
Our Butter. Exports—Charles Y¥. Knight 2). 222. 0.0.22. scot ae 231
Report of Committee on Nominations: 7.225452... 4.2 2 eee 236
Premium A wardsis Mos sche wise eke eee © se cronies ames s Gt 237
Report of Committee’ cn Resolutions... 5 ..s5. 0... 2... se eee 239
BK. Garfield's Memorial Page oe. 2026 uc besa oe la See 241
Why Don’t We Make More Full Cream Cheese in I/linois?—S. V.
DPOVEr HM ewe At Oe nce on ec pie nn ae epee tae er 244
SSOcretaries V6 pOLuSi= woewccss ae eee at PR i Roa 252
Treasurer's Reports vec te ae ee ee CI aa 253
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